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

2. 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

3. 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

4. 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

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

6. 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