1. 9
Laminated Doughs

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

3. Laminated 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.
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4. Laminated Dough Types include: Also referred to as rolled-in dough
Puff pastry
Croissant
Danish dough
Also referred to as rolled-in dough

5. Preparing Laminated Dough
All preparations depend upon layering fat and dough through a series of turns.
Lamination gives 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.

6. Methods for Preparing Laminated Dough
Three-fold, or the single book fold method
Four fold, or the double book fold method

7. Puff Pastry (Pâte Feuilletée)
Can be used for both sweet and savory preparations
Can be baked and filled, or filled and baked
Composed of a base dough (détrempe) layered with butter
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8. Puff Pastry (Pâte Feuilletée)
Leavened by steam escaping from the layers of butter in the dough.
Does not contain any leavening agents.

9. Puff Pastry Shapes
Puff pastry is rolled out flat then cut into various sizes and shapes:
Bouchées
Vol-au-vents
Feuilletées
Pinwheels

10. Puff Pastry Shapes
Puff pastry is rolled out flat then cut into various sizes and shapes:
Bear claws
Medallions
Cheese Straws
Cream Horns

11. Croissant and Danish
Soft crusted pastries with a distinctive flakiness
Fat content is very high.
As much as 50% of the total dough weight

12. Leavening Croissant and Danish Dough
Yeast in the dough
Steam escaping from the moisture in the layered fat
Eggs, if present

13. Production Stages for Croissant and Danish Dough
Prepared 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.

14. Production Stages for Croissant and Danish Dough
Prepared following most of the 10 stages for making yeast bread.
Steps that differ from those used with yeast dough:
Slight underproofing at cool temperatures ensures a fully risen product that resists collapsing after baking.

15. Table 9.1 Troubleshooting Chart for Rolled-in Dough

16. Table 9.1 (continued) Troubleshooting Chart for Rolled-in Dough

17. 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