I've been looking at puff pastry recipes, and one big difference I've noticed among them is that for the "beurrage" some use pure butter, while others mix the butter with flour.
What's the difference in practical terms, what's best?
>>7292509
I don't know many traditional french recipes that use flour, just adaptations or american ones. That said, the flour helps when your dough is too thin and the butter might cause holes/tears, or something about how it makes the folding process easier and neater, I've never used flour so I don't know myself. I really suggest just using butter.
My trick to making it easily is to chill the butter slightly, beat it with rolling pin between two sheets of parchment paper, until it's very thin. Chilled butter can be spread thinner but it's bad for folding into the dough, so you prepare a bit before the dough is ready for folding, so it's room temperature by that time. Most people leave the butter too thick or too cold, which is where most of their problems come from.
I hope it helps
