What is the best method to ensure a successful puff pastry rise?

To achieve a successful rise in puff pastry, keeping the dough cold is crucial. Puff pastry relies on the creation of layers of dough and fat, which are separated by steam during baking. When the dough is cold, the fat remains solid and can be rolled out without melting into the dough, allowing the layers to remain distinct. If the fat melts too early, it can integrate into the dough instead of creating the necessary layers, leading to a diminished rise.

The cold temperature also helps to maintain the integrity of the dough structure, allowing for better steam retention during baking. As the pastry bakes, the water in the dough turns to steam, causing the layers to puff and expand. Maintaining a cold environment ensures that this process occurs efficiently, resulting in the desired flaky, airy texture of puff pastry. This is why keeping the dough cold is the best method for successful puff pastry rise.