The lightest and flakiest pastry, puff is also considered to be the trickiest to make. However, it is far superior to bought puff pastry, so well worth the effort. If you do need to resort to the bought version, buy a good quality, all-butter puff pastry.
Only a very small amount of butter is added to the détrempe when making puff pastry, with the remaining butter all added in one block in the first roll and fold, which creates the most defined, complete layers of all the layered types of pastry. Puff also has 6 roll and folds, which equates to 729 layers, and rises to at least 3 times the depth rolled.