11

Laminated DoughLaminated Dough

22

Two Major CategoriesTwo Major Categories

1. Puff Paste1. Puff Paste

2. Enriched dough2. Enriched dough

33

PUFF PASTRIESPUFF PASTRIESor Millefeuillete (1000-layers)or Millefeuillete (1000-layers)

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44

Puff PastryPuff Pastry

Laminated dough: Laminated dough: alternating layer of fat and dough (flour and water) alternating layer of fat and dough (flour and water)

No fermentation: No fermentation: dough rises due to steamdough rises due to steam

High fat: High fat: 50% or more fat to flour ratio50% or more fat to flour ratio

Good freezing characteristicsGood freezing characteristics

55

Puff PastePuff Paste

Flour:Flour: pastry or all purposepastry or all purpose Fat:Fat: butter preferred,butter preferred, high fat content (80% +)high fat content (80% +)

emulsified puff pastry shortening/margarineemulsified puff pastry shortening/margarine

Salt:Salt: flavor and dough strengthenerflavor and dough strengthener Water:Water: temperature, hydrationtemperature, hydration Malt:Malt: color, flavorcolor, flavor Acid:Acid: control oxidation, reinforce gluten structurecontrol oxidation, reinforce gluten structure

66

Folding in the FatFolding in the Fat

Two Methods:Two Methods:Fat

Detrempe

77

Lamination: Folds (aka Turns)Lamination: Folds (aka Turns)

After Locking in the Fat

Letter Fold= 3-fold or do the Book Fold (=4-fold)

Turn 90 degrees(Open seam away from body)

Roll dough to 3X as long as wide

88

Number of FoldsNumber of Folds

Five 3-folds results in over 800 layersFive 3-folds results in over 800 layers Four 4-folds results in over 1000 layersFour 4-folds results in over 1000 layers

99

RiseRise

Roll dough to 1/4 inch thick for most useRoll dough to 1/4 inch thick for most use Rises over 8 times its original sizeRises over 8 times its original size

1010

Other Types of Puff DoughOther Types of Puff Dough Blitz Puff PastryBlitz Puff Pastry

Same as a flaky pie doughSame as a flaky pie dough Roll and fold like puff pastryRoll and fold like puff pastry Good for napoleons and as wrap as in en crouteGood for napoleons and as wrap as in en croute

Reversed Puff PastryReversed Puff Pastry Roll-in-fat outsideRoll-in-fat outside

Italian or Pasta SfogliaItalian or Pasta Sfoglia Wetter than puff pastry, dough fully developedWetter than puff pastry, dough fully developed

1111

Traditional, Italian, Blitz, and Traditional, Italian, Blitz, and Inverted Puff PastryInverted Puff Pastry

Decreasing order of lift and crumb structure:

Italian: high fat with eggs, most lift, soft crumbTraditional: 65+% fat, second most lift, flakyBlitz: 65+ % fat, third most lift, flakyInverted: least lift, most flaky, driest dough

1212

Handling Puff Pastry DoughHandling Puff Pastry Dough

Chill doughChill dough

Cut with sharp knifeCut with sharp knife

Egg wash for colorEgg wash for color

1313

Classic Puff PastriesClassic Puff Pastries

NapoleonNapoleon Gateau PithivierGateau Pithivier JalousieJalousie PalmiersPalmiers

1414

Viennoiserie:Viennoiserie:Enriched Laminated DoughEnriched Laminated Dough

DanishDanish

CroissantCroissant

1515

Dough PreparationDough Preparation

Mix dough and Mix dough and ferment ferment

Encase fat and Encase fat and laminatelaminate

Do maximum of Do maximum of three turnsthree turns

Avoid rolling Avoid rolling dough too thinlydough too thinly

1616

Lab: each studentLab: each student Make Danish dough or European Make Danish dough or European

Danish dough (in book).Danish dough (in book). Make and bake Danish dough Make and bake Danish dough

pastries.pastries. Use commercial puff pastry dough to Use commercial puff pastry dough to

practice making pastry shapes.practice making pastry shapes. Make and bake puff pastry containers Make and bake puff pastry containers

and fill with at least two different and fill with at least two different fillings.fillings.

1717

Up-to-date Grading ScoreUp-to-date Grading Score

Tally of total score given and resolvedTally of total score given and resolved

1818

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