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Chapter 9 Laminated Doughs. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook.

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Presentation on theme: "Chapter 9 Laminated Doughs. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook."— Presentation transcript:

1 Chapter 9 Laminated Doughs

2 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Laminated Dough Puff pastry, croissant and Danish dough are called laminated or rolled-in dough –Fat is incorporated 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

3 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Folding in the fat Detrempe: a paste made with flour and water during the first stage of preparing the dough, especially rolled dough. To produce puff pastry, a detrempe is the firm dough base often adding cream of tartar, lemon juice or vinegar to make the dough more elastic. Fat Detrempe

4 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Preparing Laminated Dough All preparations depend upon layering fat and dough through a series of turns to give the pastry its characteristic flakiness and rise. Butter is the preferred roll-in fat because it produced better flavor and color than margarine or other products. Several methods for layering the fat are used: three-fold (single book fold) and the four fold (double book fold)

5 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Puff Pastry Is used for both sweet and savory preparations. It can be baked and filled, or filled and baked. Puff pastry is leavened by the steam escaping from the layers of butter in the dough; it does not contain any leavening agents. Rises 8 x times its original size. Rolled to 1/4 thick for use.

6 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Other puff dough Blitz Puff Pastry –Same as a flaky pie dough –Roll and fold like puff pastry –Good for napoleons and as wrap as in en croute Reversed Puff Pastry –Roll-in-fat outside Italian or Pasta Sfoglia –Wetter than puff pastry, dough fully developed

7 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Handling Dough Chill dough Cut with sharp knife Egg wash for color Chill before baking

8 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Puff Pastry Shapes Once puff pastry dough is prepared it can be rolled out flat then cut into various sizes and shapes: –Bouchées –Vol-au-vents –Feuilletées –Pinwheels –Bear claws –Medallions –Cheese Straws –Cream Horns

9 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Bouchées a la Reine French meaning mouthful Bouchees were reputedly created for and made fashionable by Marie Leczinska, aka the Queen of France - - wife of Louis XV. The pastry is garnished with a dollop of a savory mixture bound together with a creamy white sauce. The savory mixture is made from: –diced chicken breast poached in stock; –diced truffle poached in white wine; –quartered white button mushrooms cooked (not browned) in butter and lemon juice.

10 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Vol-au-vents French baked puff pastry casing, hollow inside and with a lid. It's served with a savory filling (usually creamy) in it; it's not always served with its lid. Baking Vol-au-vent on a doubled- tray may help prevent the bottoms from becoming too brown.

11 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Feuilletées Classic puff pastry. Originating in France, they call Puff pastry, Pâte Feuilletée or leafed pastry because of its many leaves or layers. Puff pastry is the king of pastries -- crisp, buttery, flaky and especially light. Invented in about 1645 by a French pastry cook's apprentice named Claudius Gele. At the end of his apprenticeship, Claudius wanted to bake a delicious loaf of bread for his sick father, who was prescribed a diet consisting of water, flour and butter. Claudius prepared a dough, packing the butter into it, kneading the dough out on the table, folding it, and repeating the procedure ten times, after which he molded the dough into a loaf.

12 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Cream Horns Roll out to 12, 1/8 thick Cut into 1 strips Egg wash the strips Roll around the horn starting from the small end to toward the top.

13 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Pains au Chocolate/au Raisins

14 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Napoleons

15 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Croissant and Danish Are leavened by: –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%

16 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Production Stages Criossant and Danish dough are made from an enriched dough following most of the 10 stages for making yeast bread. Steps that differ from those used with yeast dough: –Butter is incorporated through the turning process –Rolled-in doughs are flattened then cut into portions unlike yeast dough which is rolled. –Portions are shaped without rounding

17 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

18 Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey All rights reserved. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Convenience Products Laminated dough products are available from every stage of the process: –Formed and frozen –Formed –Frozen and fully proofed –Formed, frozen, proofed and baked


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