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Puff PastryPuff Pastry
LaminateLaminate
DoughsDoughs
• Creating layers 4x’s original height
• Products
• Danish and Croissant vs. Puff Pastry
Mixing MethodsMixing Methods
• Classical and Blitz
• Classical
• Butter lock-in
• 6 turns with 45 min. rests
• Time consum...
Blitz DoughBlitz Dough
• Fat cut into flour
• 4 turns immediately
• 1 hour rest
• 2 turns before makeup
• Fast
• Less labo...
Rolling out DoughRolling out Dough
• Gluten activation
• Cold dough best
• Even pressure
• Rest dough if too elastic
• Fre...
MakeupMakeup
• Cut cold firm dough
• Rest in refrigerator before baking
• Avoid touching edges
• Egg wash
BakingBaking
• High temperature 400-425 degrees
• Too low
• Too high
• Shrinkage
Quiz NotesQuiz Notes
• Proofing puff pastry
• Differences of Classical and Blitz
• Baking procedures
• Rolling process
• S...
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Puff Pastry #3

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Puff Pastry #3

  1. 1. Puff PastryPuff Pastry
  2. 2. LaminateLaminate DoughsDoughs • Creating layers 4x’s original height • Products • Danish and Croissant vs. Puff Pastry
  3. 3. Mixing MethodsMixing 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
  4. 4. Blitz DoughBlitz Dough • Fat cut into flour • 4 turns immediately • 1 hour rest • 2 turns before makeup • Fast • Less labor • More butter tenderizes gluten
  5. 5. Rolling out DoughRolling out Dough • Gluten activation • Cold dough best • Even pressure • Rest dough if too elastic • Freezing dough
  6. 6. MakeupMakeup • Cut cold firm dough • Rest in refrigerator before baking • Avoid touching edges • Egg wash
  7. 7. BakingBaking • High temperature 400-425 degrees • Too low • Too high • Shrinkage
  8. 8. Quiz NotesQuiz Notes • Proofing puff pastry • Differences of Classical and Blitz • Baking procedures • Rolling process • Study text pages 319-333

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