1. Laminated Dough

2. 1. Puff Paste 2. Enriched dough
Two Major Categories
1. Puff Paste
2. Enriched dough

3. PUFF PASTRIES or Millefeuillete (1000-layers)

4. Puff Pastry Laminated dough: No fermentation: High fat:
alternating layer of fat and dough (flour and water)
No fermentation:
dough rises due to steam
High fat:
50% or more fat to flour ratio
Good freezing characteristics

5. Puff Paste Flour: pastry or all purpose
Fat: butter preferred, high fat content (80% +)
emulsified puff pastry shortening/margarine
Salt: flavor and dough strengthener
Water: temperature, hydration
Malt: color, flavor
Acid: control oxidation, reinforce gluten structure

6. Folding in the Fat
Two Methods:
Fat
Detrempe 2

7. Lamination: Folds (aka Turns)
After Locking in the Fat
Turn 90 degrees
(Open seam away from body)
Roll dough to
3X as long as wide
Letter Fold= 3-fold
or do the Book Fold (=4-fold) 3

8. Number of Folds Five 3-folds results in over 800 layers
Four 4-folds results in over 1000 layers 4

9. Rise Roll dough to 1/4 inch thick for most use
Rises over 8 times its original size 5

10. Other Types of Puff Dough
Blitz Puff Pastry
Same as a flaky pie dough
Roll and fold like puff pastry
Good for napoleons and as wrap as in en croute
Reversed Puff Pastry
Roll-in-fat outside
Italian or Pasta Sfoglia
Wetter than puff pastry, dough fully developed 6

11. Traditional, Italian, Blitz, and Inverted Puff Pastry
Decreasing order of lift and crumb structure:
Italian: high fat with eggs, most lift, soft crumb
Traditional: 65+% fat, second most lift, flaky
Blitz: 65+ % fat, third most lift, flaky
Inverted: least lift, most flaky, driest dough

12. Handling Puff Pastry Dough
Chill dough
Cut with sharp knife
Egg wash for color

13. Classic Puff Pastries
Napoleon
Gateau Pithivier
Jalousie
Palmiers

14. Viennoiserie: Enriched Laminated Dough
Danish
Croissant

15. Dough Preparation Mix dough and ferment Encase fat and laminate
Do maximum of three turns
Avoid rolling dough too thinly

16. Lab: each student
Make Danish dough or European Danish dough (in book).
Make and bake Danish dough pastries.
Use commercial puff pastry dough to practice making pastry shapes.
Make and bake puff pastry containers and fill with at least two different fillings.

17. Up-to-date Grading Score
Tally of total score given and resolved