Puff Pastry Lecture # 6

Laminate Doughs Creating layers 4x’s original height Products Danish and Croissant vs. Puff Pastry

Creating layers 4x’s original height

Products

Danish and Croissant vs. Puff Pastry

Mixing Methods Classical and Blitz Classical Butter lock-in 6 turns with 45 min. rests Time consuming Higher rise than Blitz 1-1 butter to dough

Classical and Blitz

Classical

Butter lock-in

6 turns with 45 min. rests

Time consuming

Higher rise than Blitz

1-1 butter to dough

Blitz Dough Fat cut into flour 4 turns immediately 1 hour rest 2 turns before makeup Fast Less labor More butter tenderizes gluten

Fat cut into flour

4 turns immediately

1 hour rest

2 turns before makeup

Fast

Less labor

More butter tenderizes gluten

Rolling out Dough Gluten activation Cold dough best Even pressure Rest dough if too elastic Freezing dough

Gluten activation

Cold dough best

Even pressure

Rest dough if too elastic

Freezing dough

Makeup Cut cold firm dough Rest in refrigerator before baking Avoid touching edges Egg wash

Cut cold firm dough

Rest in refrigerator before baking

Avoid touching edges

Egg wash

Baking High temperature 400-425 degrees Too low Too high Shrinkage

High temperature 400-425 degrees

Too low

Too high

Shrinkage

Quiz Notes Proofing puff pastry Differences of Classical and Blitz Baking procedures Rolling process Study text pages 265-277

Proofing puff pastry

Differences of Classical and Blitz

Baking procedures

Rolling process

Study text pages 265-277