Chapter 12 Laminated Doughs On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Puff Pastry Is used for both sweet and savory preparations. It can be baked and filled, or filled and baked. It does not contain any leavening agents. All preparations depend upon layering fat and dough through a series of turns to give the pastry its characteristic flakiness and rise. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Shaping Puff Pastry and Laminated Dough Once puff pastry dough is prepared it can be shaped into containers of various sizes and shapes: Bouchées Vol-au-vents Feuilletées Pinwheels Bear claws Medallions Cheese Straws Cream Horns On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

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% Danish incorporates softened butter in place of kneaded butter in the actual bread dough. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Rolled in Dough On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458

Convenience Products Bakers can choose products at every stage of the process: Formed and frozen Formed Frozen and fully proofed Formed, frozen, proofed and baked Puff pastry is formed by the combination of fat in the dough and steam. On Baking © 2005 Pearson Education, Inc. Labensky et al. Upper Saddle River, New Jersey 07458