Puff pastry

The oldest known recipe for puff pastry in France[failed verification] was written in a charter by bishop Robert of Amiens in 1311.[1][verification needed] However, the first recipe[failed verification] using the technique of tourage (the action of putting a piece of butter inside the dough and folding several time the dough) was published in 1651 by François Pierre La Varenne in Le cuisinier français.[2] But the technique is considered the idea of the famous painter Claude Gellée when he was an apprentice baker in 1612.[3] The story goes that Lorrain was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product. The modern French puff pastry was then developed and improved by the chef M. Feuillet and Antonin Carême.