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1 Laminated Dough. 2 Two Major Categories 1. Puff Paste 2. Enriched dough.

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Presentation on theme: "1 Laminated Dough. 2 Two Major Categories 1. Puff Paste 2. Enriched dough."— Presentation transcript:

1 1 Laminated Dough

2 2 Two Major Categories 1. Puff Paste 2. Enriched dough

3 3 PUFF PASTRIES or Millefeuillete (1000-layers)

4 4 Puff 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 steam dough rises due to steam High fat: High fat: 50% or more fat to flour ratio 50% or more fat to flour ratio Good freezing characteristics Good freezing characteristics

5 5 Puff Paste Flour: pastry or all purpose Flour: pastry or all purpose Fat: butter preferred, high fat content (80% +) Fat: butter preferred, high fat content (80% +) emulsified puff pastry shortening/margarine emulsified puff pastry shortening/margarine Salt: flavor and dough strengthener Salt: flavor and dough strengthener Water: temperature, hydration Water: temperature, hydration Malt: color, flavor Malt: color, flavor Acid: control oxidation, reinforce gluten structure Acid: control oxidation, reinforce gluten structure

6 6 Folding in the Fat Two Methods: Fat Detrempe

7 7 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

8 8 Number of Folds Five 3-folds results in over 800 layers Five 3-folds results in over 800 layers Four 4-folds results in over 1000 layers Four 4-folds results in over 1000 layers

9 9 Rise Roll dough to 1/4 inch thick for most use Roll dough to 1/4 inch thick for most use Rises over 8 times its original size Rises over 8 times its original size

10 10 Other Types of Puff Dough Blitz Puff Pastry Blitz Puff Pastry Same as a flaky pie dough Same as a flaky pie dough Roll and fold like puff pastry Roll and fold like puff pastry Good for napoleons and as wrap as in en croute Good for napoleons and as wrap as in en croute Reversed Puff Pastry Reversed Puff Pastry Roll-in-fat outside Roll-in-fat outside Italian or Pasta Sfoglia Italian or Pasta Sfoglia Wetter than puff pastry, dough fully developed Wetter than puff pastry, dough fully developed

11 11 Traditional, Italian, Blitz, and Inverted Puff Pastry Decreasing order of lift and crumb structure: Italian: high fat with eggs, most lift, soft crumb Traditional: 65+% fat, second most lift, flaky Blitz: 65+ % fat, third most lift, flaky Inverted: least lift, most flaky, driest dough

12 12 Handling Puff Pastry Dough Chill dough Cut with sharp knife Egg wash for color

13 13 Classic Puff Pastries Napoleon Napoleon Gateau Pithivier Gateau Pithivier Jalousie Jalousie Palmiers Palmiers

14 14 Viennoiserie: Enriched Laminated Dough DanishCroissant

15 15 Dough Preparation Mix dough and ferment Mix dough and ferment Encase fat and laminate Encase fat and laminate Do maximum of three turns Do maximum of three turns Avoid rolling dough too thinly Avoid rolling dough too thinly

16 16 Lab: each student Make Danish dough or European Danish dough (in book). Make Danish dough or European Danish dough (in book). Make and bake Danish dough pastries. Make and bake Danish dough pastries. Use commercial puff pastry dough to practice making pastry shapes. Use commercial puff pastry dough to practice making pastry shapes. Make and bake puff pastry containers and fill with at least two different fillings. Make and bake puff pastry containers and fill with at least two different fillings.

17 17 Up-to-date Grading Score Tally of total score given and resolved

18 18


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