Chapter 9 Laminated Doughs

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

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)

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.

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

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%

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

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

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