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Puff Pastry- Laminated Dough

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Ashlea Tobeck

on 29 March 2014

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Transcript of Puff Pastry- Laminated Dough

Puff Pastry- Laminated Dough
Types of Puff Pastry
Traditional- Made with detrempe & separate fold-in fat; consists of close to 1000 layers
Guidelines for Successful Puff Pastry
For traditional puff pastry:
Pate Feuilletee
"flaky dough"
Laminated dough- layers of dough rolled with layers of fat
1:1 ratio of flour:fat
Consists of two parts-
Detrempe: base dough made with strong flour
Fold-in fat: can use butter or shortening or 50/50
Once completed it is called a paton
Blitz/American Puff- Made in a similar manner to pate brisee; butter is cut into flour to make dough and then dough is rolled
Traditional puff has better layers and more flakiness, but takes a lot of time and must be handled very carefully
Blitz puff has fewer true layers and is less flaky, but is easier to handle and can be made in an hour or less
Make detrempe according to formula
Prepare fold-in fat: softened and mix in stand mixer; slice thin and pound with rolling pin to soften; if using mixer, you will need to refrigerate dough after completing paton
Roll detrempe into a rectangle about 1/2 inch thick
Layer butter onto 2/3 of the detrempe and complete 1 letter fold
Refrigerate the paton to ensure proper formation of layers when rolling
Complete 5 book folds to ensure the proper number of layers and finish the dough; book folds add 1/3 more layers than letter folds
rest in cooler as needed; turn 90 degrees every time you roll; develops gluten bi-directionally to give an even rise
steam leavened from melting fat
control gluten development; can add vinegar & sugar; keep dough & fold in fat at similar consistency & temperature
1) Brush off excess flour
2) Handle dough gently
3) Rest dough between turns as needed
4) Rest overnight before using
5) Complete optimum number of folds in 1 production period
-Must complete at least 2 turns
6) Rest product in cooler before baking (at least 20 mins)
7) Egg wash carefully (don't let it drip down the sides)
8) Use sharp knives to cut puff dough
9) Bake at high temps to ensure proper leavening
Puff Pastry Products
Bouchee/Patty Shells- used as a base for tarts; baked and then filled
Vol-u-vent- made from squares of puff pastry, edges are cut and folded over to create a border that can be filled
Sacristains- strips of puff pastry are brushed with egg wash and sprinkled with spices, then twisted
Palmiers- puff pastry sheets are spread with thin layers of fillings and then rolled from each end to create two pinwheels
Pitivier- a tart made with fruit and almond paste with puff pastry for the crust
Jalousie- puff pastry filled with fruit or almond paste; top layer has strips cut out to create allow some of the filling to show through
chaussons/turnovers- round or square shapes filled and then folded in half; edges can be crimped
fruit strips- rectangles of dough are rolled thin and covered with fruit filling and then layered; different shapes can be made or the strip can be baked flat; or can make a long rectangular fruit tart
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