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Chapter 9 Laminated Doughs.

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Presentation on theme: "Chapter 9 Laminated Doughs."— Presentation transcript:

1 Chapter 9 Laminated Doughs

2 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 Folding in the fat Detrempe 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

4 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) 800 layers 1000 layers

5 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 Other puff dough Blitz Puff Pastry Reversed 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 Handling Dough Chill dough Cut with sharp knife Egg wash for color
Chill before baking

8 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 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 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 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 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 Pains au Chocolate/au Raisins

14 Napoleons

15 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 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 Insert Table 9.1 p. 300

18 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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