Rough puff distributes pieces or sheets of butter through the dough before folding. It sacrifices some geometric precision for speed while still producing useful flaky layers.
What matters technically
- Visible butter pieces are intentional before folding.
- Cold rest periods preserve separation.
- Folds create the repeated layer structure.
Common mistakes
- Mixing until butter disappears completely
- Working warm dough
- Expecting exactly the same regular honeycomb as classic puff pastry
My approach
I treat this as a formulation and process problem rather than a fixed recipe. Ingredient ratios, temperature, mixing, baking or setting conditions must support the texture and flavour required in the finished dessert.