Laminated Dough 1 Laminated Dough n Puff pastry

Laminated Dough 1

Laminated Dough n Puff pastry, croissant and Danish dough are called laminated (or rolled-in) dough n n n Fat is added through a process of rolling and folding Laminating produces alternating layers of dough and fat. Pastries made with laminated dough are distinguished by their flaky texture 2

PUFF PASTRIES or Millefeuillete (1000 -layers) 3

Puff Pastry n Laminated dough: n n No added leavening/proofing: n n dough rises due to steam produced while baking High fat: n n alternating layer of fat and dough (flour and water) 50% or more fat to flour ratio Good freezing characteristics and can be used for sweet and savory items 4

Folding in the Fat Two Methods: Fat Dough 5

Lamination: Folds (aka Turns) After Locking in the Fat Turn 90 degrees (Open seam away from body) Roll dough to 3 X as long as wide Letter Fold= 3 -fold or do the Book Fold (=4 -fold) 6

Number of Folds n n Five 3 -folds results in over 800 layers Four 4 -folds results in over 1000 layers 7

Rise n n Roll dough to 1/4 inch thick for most use, much thinner and your layers will be lost Rises over 8 times its original size 8

Other Type of Puff Dough n Blitz Puff Pastry n n n Same as a flaky pie dough where butter is actually added to flour and cut in Roll and fold just like puff pastry Good for napoleons and as wrap as in en croute 9

Handling Puff Pastry Dough Chill dough between all rolls and folds n. Always slice with sharp knife, this keeps layers from getting smashed together by dull knife Egg wash for color and for sealing before baking and try not to get it on the cut sides of dough, this will seal layers and keep them from puffing n 10

Classic Puff Pastries n n n Napoleon Gateau Pithivier Palmiers 11

Viennoiserie: Enriched Laminated Dough Danish Croissant 12

Danish and Croissant Doughs n Are leavened by: n n n yeast in the dough steam escaping from the moisture in the layered fat eggs, if present These bake into soft crusted pastries with a distinctive flakiness. Fat content is very high, as much as 50% 13

Dough Preparation n n Mix dough and proof Encase fat and laminate Do maximum of three turns Avoid rolling dough too thinly 14