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How to Make French Pastry: Flaky, Buttery, and Made with Love

There’s something timeless about French pastry. It’s buttery, delicate, and full of charm - the kind of food that brings people together, one delicious bite at a time.

At Magimix, we’re proud of our French roots. Born in Burgundy - a region known for its rich culinary heritage - we’ve spent over 50 years helping people create good food, well made. So this French Month, we’re going back to where it all began and inviting you to explore the foundations of French pastry with us.

From flaky puff pastry to delicate choux and the always-reliable shortcrust, these three doughs form the heart of countless French classics. And with a Magimix Food Processor by your side, they’re not just possible - they’re surprisingly simple.


Why Make Pastry from Scratch?

Pastry-making iisn't just about precision - it's a hands-on process that invites you to slow down and enjoy every step. 

When you make it yourself, you know exactly what’s going in - and you get to shape it, flavour it, and share it your way. Whether you’re baking to relax, to impress, or just because you love good food, French pastry is a delicious way to pour a little love into what you make.

Puff Pastry: Layers Of Joy

What you'll need:

250g plain flour
1 tsp salt
130ml cold water
200g unsalted cold butter
50g unsalted soft butter

Get the Recipe

How to Make Puff Pastry with Magimix:

Combine: Add flour, softened butter, water, and salt to the Magimix bowl and run AUTO. Stop as soon as dough forms a ball. 

Rest and chill: Turn onto a floured surface, shape into a rectangle, wrap in cling film and chill in the fridge for 1 hour.


Roll, fold, chill – repeat: Dust the dough with flour. Use a rolling pin and roll from the centre of the dough out to the corners of the square to form a type of cross.

Place the cold butter between two pieces of clingfilm and tap with the rolling pin to flatten into a square that is 2cm thick. Remove the clingfilm. Place the square of butter in the centre of the cross and fold the four “arms” in towards the centre to completely seal the butter.

Roll out the pastry to form a long rectangle. Fold the bottom third up to the centre and the top third down to make a square. Give the dough a quarter turn, so that the folds are at the sides. Roll and fold again as previously described.

Wrap the pastry in cling film and refrigerate for 30 minutes. To make a real puff pastry, repeat the steps: roll out the dough to get a long rectangle. Close this rectangle three times to make a square. Give the dough a quarter turn and start again. Then refrigerate again for 30 minutes. 

You can use it right away or freeze it for another day.


Choux Pastry: Light and Airy

Choux pastry (pâte à choux) gives us profiteroles, éclairs, and savoury gougères — the kind of treats that feel like they belong in a Parisian patisserie. Despite its elegant result, choux pastry is surprisingly forgiving. And whether you're using your Magimix Food Processor or the Cook Expert, it takes the guesswork out of getting the perfect texture.

What You’ll Need:

150g plain flour
75g unsalted butter
200ml water
4 eggs
1 tbsp sugar

Get the recipe

How to Make Choux Pastry with Magimix:

Cook the base: In a saucepan, bring water, butter, and sugar to a simmer. Stir in the flour until it forms a dough that does not stick to the sides.

Cool and mix: Let it cool slightly, then transfer to your Magimix Food Processor with the Dough Hook. With the motor running, add eggs one at a time until smooth and glossy (around 30 seconds). 

Pipe and bake: Pipe onto a tray and bake until puffed, crisp, and golden (brush the pastry with egg yolk for an extra crispy shine on top)

Perfect for filling, drizzling, or dusting with icing sugar. And even better when shared.


Shortcrust Pastry: The Unsung Hero

Shortcrust (pâte brisée) is humble but essential — the backbone of so many French classics like quiche, fruit tartlets, and rustic galettes. It’s quick to make, easy to customise, and a dream to work with when made in a Magimix. 

What you'll need:

250g plain flour
125g unsalted butter, chilled and cubed
1 egg yolk
80 ml cold water
Pinch of salt (Optional: 1 tbsp sugar for sweet tarts)

Get the Recipe

How to Make Shortcrust Pastry with Magimix:

Mix dry ingredients: Add flour, butter, water, and salt (and sugar, if using) to your Magimix bowl. Process for 20 seconds until the dough forms a ball (if necessary, scrape down the sides of the bowl).

Rest: Wrap the dough in cling film and chill for at least 1 hour before rolling.

And voilà, you’ve got beautifully buttery shortcrust - made in seconds with your Magimix. It’s incredibly beginner-friendly, yet reliable enough for experienced bakers. Simple, yes - but when made with care, it becomes something truly special.

Why Use a Food Processor for Pastry?

Pastry relies on cold, speed, and precision - and Magimix does all three beautifully. Mixing by hand can warm the butter and overwork the dough, but our Food Processors keep ingredients cooler for longer thanks to the efficient induction motor and rapid mixing.

The result? Flakier layers, more tender crumb, and more consistent results - every single time. Plus, our 5200XL lets you make up to 1.2kg of dough at once. So whether you’re baking for a crowd or meal-prepping for the month, you’ve got the capacity to match your creativity.

Most professionals rely on commercial-grade mixers to get the perfect dough. With Magimix, you can trust that same level of power and precision at home. 

Our Top 3 Tips for Better Pastry

Chill your butter: For extra-flaky results, place your butter in the freezer for 30 minutes before using. Cold butter = better texture.

Less is more: Don’t over-handle your dough. Keep your hands and surfaces cool, and chill the dough between steps whenever needed.

Flavour your base: Want to add a twist? Blend in toasted hazelnuts, parmesan, or herbs using the main blade for a unique, flavourful pastry.

Baking with Intention (and a Bit of French Flair)

Making pastry isn’t just about technique - it’s about slowing down, enjoying the process, and creating something to share. Whether it’s a chocolate tart for friends, a homemade quiche for Sunday lunch, or profiteroles just because - pastry is a heartfelt gesture.

And with Magimix in your kitchen, you’ll have the tools to turn good intentions into great results.
Bon appétit!