Sarah R. Labensky, Priscilla Martel and Eddy Van Damme On Baking 3rd edition Sarah R. Labensky, Priscilla Martel and Eddy Van Damme Laminated Doughs Chapter 9

Chapter Objectives After studying this chapter, you will be able to: understand the steps and techniques for techniques for preparing and baking laminated dough prepare puff pastry prepare croissants and Danish pastries prepare a variety of pastries using these doughs and other components

Laminated Dough Puff pastry, croissant and Danish dough are called laminated or rolled-in dough Fat is incorporated 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

Preparing Laminated Dough All preparations depend upon layering fat and dough through a series of turns to give the pastry its characteristic flakiness and rise. Butter is the preferred roll-in fat because it produces better flavor and color than margarine or other products. Several methods for layering the fat are used: three-fold (single book fold) and the four fold (double book fold)

Puff Pastry (Pâte Feuilletée) Is used for both sweet and savory preparations. It can be baked and filled, or filled and baked. Composed of a base dough (détrempe) layered with butter steam escaping from the layers of butter in the dough leavens the pastry; it does not contain any leavening agents.

Puff Pastry Shapes Once puff pastry dough is prepared it can be rolled out flat then cut into various sizes and shapes: Bouchées Vol-au-vents Feuilletées Pinwheels Bear claws Medallions Cheese Straws Cream Horns

Croissant and Danish Are leavened by: yeast in the dough steam escaping from the moisture in the layered fat eggs, if present Are soft crusted pastries with a distinctive flakiness. Fat content is very high, as much as 50% of the total dough weight

Production Stages Croissant and Danish dough are made from an enriched dough following most of the 10 stages for making yeast bread. Steps that differ from those used with yeast dough: Butter is incorporated through the turning process Rolled-in doughs are flattened then cut into portions unlike yeast dough which is rolled and rounded Slight underproofing at cool temperatures ensures a fully risen product that resists collapsing after baking

Convenience Products Laminated dough products are available in a wide variety of forms: Frozen blocks of dough Frozen sheets of dough Formed and frozen pastries Frozen and fully proofed pastries Formed, frozen, proofed and baked pastries