9 Laminated Doughs

Chapter Objectives After studying this chapter, you will be able to: understand the steps and techniques for preparing and baking laminated dough. prepare puff pastry. prepare croissants and Danish pastry. prepare a variety of pastries using these doughs and other components.

Laminated 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. continued on next slide

Laminated Dough Types include: Also referred to as rolled-in dough Puff pastry Croissant Danish dough Also referred to as rolled-in dough

Preparing Laminated Dough All preparations depend upon layering fat and dough through a series of turns. Lamination gives the pastry its characteristic flakiness and rise. Butter is the preferred roll-in fat because it produces better flavor and color than margarine or other products.

Methods for Preparing Laminated Dough Three-fold, or the single book fold method Four fold, or the double book fold method

Puff Pastry (Pâte Feuilletée) Can be used for both sweet and savory preparations Can be baked and filled, or filled and baked Composed of a base dough (détrempe) layered with butter continued on next slide

Puff Pastry (Pâte Feuilletée) Leavened by steam escaping from the layers of butter in the dough. Does not contain any leavening agents.

Puff Pastry Shapes Puff pastry is rolled out flat then cut into various sizes and shapes: Bouchées Vol-au-vents Feuilletées Pinwheels

Puff Pastry Shapes Puff pastry is rolled out flat then cut into various sizes and shapes: Bear claws Medallions Cheese Straws Cream Horns

Croissant and Danish Soft crusted pastries with a distinctive flakiness Fat content is very high. As much as 50% of the total dough weight

Leavening Croissant and Danish Dough Yeast in the dough Steam escaping from the moisture in the layered fat Eggs, if present

Production Stages for Croissant and Danish Dough Prepared 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 and rounded.

Production Stages for Croissant and Danish Dough Prepared following most of the 10 stages for making yeast bread. Steps that differ from those used with yeast dough: Slight underproofing at cool temperatures ensures a fully risen product that resists collapsing after baking.

Table 9.1 Troubleshooting Chart for Rolled-in Dough

Table 9.1 (continued) Troubleshooting Chart for Rolled-in Dough

Convenience Products Laminated dough products are available in a wide variety of forms: Frozen blocks of dough Frozen sheets of dough Formed and frozen pastries Frozen and fully proofed pastries Formed, frozen, proofed and baked pastries