Making puff pastry can be incredibly satisfying and simple with 3 secrets and techniques taught in culinary schools. We'll demystify the use of cold, rolling, and folding with a French tarte tatin recipe.

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Rough Puff Pastry
(1 2/3 cups) 200g all-purpose flour
(¼ tsp) 1.25g kosher salt
(1.2 oz) 35g cold unsalted butter, cubed
(2.8 oz) 80g frozen unsalted butter, grated
(4-6 tbsp) 60-90ml ice cold water

Shallot Topping
(1 tbsp) olive oil
(14oz) 400 g shallots, peeled and halved across the diameter
(2 tbsp) caster sugar
(2 tbsp) honey
(2 tbsp) sherry vinegar
(1 tbsp) water
(1 tsp) flaked sea salt
(1oz) 25g unsalted butter
Few sprigs thyme, leaves picked

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