1. Laminated Dough

2. Laminated Dough
Puff pastry, croissant and Danish dough are called laminated (or rolled-in) dough
Fat is added 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

3. PUFF PASTRIES or Millefeuillete (1000-layers)

4. Puff Pastry Laminated dough: No added leavening/proofing: High fat:
alternating layer of fat and dough (flour and water)
No added leavening/proofing:
dough rises due to steam produced while baking
High fat:
50% or more fat to flour ratio
Good freezing characteristics and can be used for sweet and savory items

5. Folding in the Fat
Two Methods:
Fat
Dough 2

6. Lamination: Folds (aka Turns)
After Locking in the Fat
Turn 90 degrees
(Open seam away from body)
Roll dough to
3X as long as wide
Letter Fold= 3-fold
or do the Book Fold (=4-fold) 3

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

8. Rise
Roll dough to 1/4 inch thick for most use, much thinner and your layers will be lost
Rises over 8 times its original size 5

9. Other Type of Puff Dough
Blitz Puff Pastry
Same as a flaky pie dough where butter is actually added to flour and cut in
Roll and fold just like puff pastry
Good for napoleons and as wrap as in en croute 6

10. Handling Puff Pastry Dough
Chill dough between all rolls and folds
Always slice with sharp knife, this keeps layers from getting smashed together by dull knife
Egg wash for color and for sealing before baking and try not to get it on the cut sides of dough, this will seal layers and keep them from puffing

11. Classic Puff Pastries
Napoleon
Gateau Pithivier
Palmiers

12. Viennoiserie: Enriched Laminated Dough
Danish
Croissant

13. Danish and Croissant Doughs
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%

14. Dough Preparation Mix dough and proof Encase fat and laminate
Do maximum of three turns
Avoid rolling dough too thinly