I've finally found the perfect puff pastry - very simple and quick, beautiful, with clearly defined layers. I've tested it during several months and it was a success each time. To be honest, nobody ever felt the difference between this recipe and the classic puff pastry. I like to think of myself as very patient in the kitchen, so I prepared the classic puff pastry recipe many times. But it required so much effort, that I ended up using the store-bought one again.
The recipe is from a classic book by some French chefs, a very inspired present from my husband. It's a book I really recommend, you can find some pictures below. The recipe in the book had some errors as well, but I made the necessary corrections. Then I tested it several times and now the puff pastry is perfect each time.
I find it a very good idea to use the food processor with the S-blade attached, which makes the whole process become very easy and predictable. If you don't have a food processor, you can work with your hands as well, but you'll have some kneading to do. And the butter might melt in the process. It's not impossible, but it's not as easy as with a food processor. If you buy one, you can use it for other recipes as well.
From the ingredients below I made 2 rectangular sheets, of about 20x30cm, just like a store-bought packet. I baked 2 oven sheets, one with elephant ears and one with pizza rolls. The puff pastry can keep for a long time in the freezer and for a few days in the fridge, so you can make some stocks in advance and use it when you need it!