Laminated Pastry - CULN 134 Topic 11/12 PDF

TOPIC # 11/12 Laminated Pastry  Puff Pastry Laminated / rolled-in dough Classic puff pastry normally will have 3 book (double) folds The more folds the dough has, the likely the less flaky end product will be due to having too many layers – will collapse Can rise 6 times...

TOPIC # 11/12 Laminated Pastry  Puff Pastry Laminated / rolled-in dough Classic puff pastry normally will have 3 book (double) folds The more folds the dough has, the likely the less flaky end product will be due to having too many layers – will collapse Can rise 6 times it’s original thickness Steam is leavening agent Quantity of rolled-in fat varies from 50-100% weight of flour Quality of fat is important – butter is best but more challenging to work with due to low melting point (softens quicker during preparation) TERMINOLOGY Four Fold – dough has 4 folds (book/double fold) Three Fold – dough has 3 folds (single fold)  CLASSIC PUFF PASTRY 1 2 3 4 5 6 7 FOUR FOLD / BOOK FOLD / DOUBLE FOLD PUFF PASTRY APPLICATIONS Turnovers Patty Shells/Vol Au Cream Horns Vents PUFF PASTRY APPLICATIONS Napoleons Baked Apple Palmiers (Pigs Ears) Dumplings  PUFF PASTRY APPLICATIONS Allumettes Papillons Conversation Tart  PUFF PASTRY FAULTS/CAUSES Faults Possible Causes Shrinkage during baking Dough not relaxed before baking Poor lift or rising Too little or too much fat used Dough rolled out too thin or given too many turns Oven too hot or too cold Uneven lift or irregular shapes Improper rolling-in procedure Uneven distribution of fat before rolling Dough not relaxed before baking Uneven heat in oven Fat running out during baking Too much fat used Note: some fat running out is Not enough turns given normal, but should not be excessive Oven too cool  VIENNOISERIE Also known as Viennese Pastry Viennese pastry is general term given to sweet yeast-raised dough goods that have a rich, sweet character Both laminated and non-laminated. Examples: Brioche, Danish Pastries, Pain Au Chocolate, Croissants, Pannetone