1. American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Section Five Unit 10 Croissant, Danish, Puff Pastry, and Cream Puff Dough

2. 2 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Objectives Control fat, dough consistency, and temperature for lamination Calculate the required number of folds for different type of fats and dough Describe how to condition, retard, proof, and rest various laminated dough Demonstrate how to condition, shape, retard, proof, and bake croissant dough

3. 3 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Objectives (continued) Demonstrate how to condition, shape, retard, proof, and bake Danish dough Demonstrate how to cook, mix, shape, and bake cream puff dough Demonstrate how to make a variety of pastries using puff pastry dough

4. 4 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Terms to Know Specific terms to know from this unit: Croissants Danish Hydrate Knead Lamination Laminated dough Pâté à choux Pliable Puff pastry Savory Steam

5. 5 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Laminated Dough Process of layering dough and fat (butter) When baked, the fat works into the layers of dough and gives off moisture Uses high percentage of fat, making the product flaky and tender Some laminated dough uses yeast (croissant), while others do not (puff pastry)

6. 6 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Laminated Dough Ingredients Flour Use 11-12% protein flour for croissants For richer Danish dough, use a blend of 80% bread flour and 20% pastry flour (or just use all purpose flour) Water / Milk Water only for croissant and puff pastry dough Water and milk for Danish and cream puff dough (to sweeten and color)

7. 7 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Laminated Dough Ingredients (continued) Sugar Small amount of sugar in croissant dough (for fermentation and carmelization) Danish dough needs more sugar Puff pastry and cream puff dough do not have sugar Yeast Used for leavening in croissant and Danish dough Not used in puff pastry or cream puff dough

8. 8 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Laminated Dough Ingredients (continued) Fat Important role for structure in product Type of fat affects product; types: Butter – Most expensive, but best flavor Margarine – Less expensive with higher melting point Shortening – May be used in cream puff dough, but not used in others Eggs – Used in Danish dough for color and texture, but not used on others Salt - Added to aid in fermentation process in croissant and Danish dough

9. 9 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Laminated Dough Methods Leavening comes from steam generated by moisture from within thin layers of dough Keep fat and dough even in continuous layers Fat must not be cold, but firm enough to spread evenly Number of folds is determined by the percentage and type of fat – more fat = more layers Let dough rest for 30 minutes in refrigerator between folds

10. 10 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Laminated Dough Methods Tri-fold method Dough Fat

11. 11 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Laminated Dough Methods Tri-fold method DoughFat

12. 12 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Laminated Dough Methods Tri-fold method DoughFat

13. 13 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Laminated Dough Methods Continue with folds until desired folds is achieved Puff pastry dough has a higher percentage of fat and can be layered with quarter folds Important tips: Square corners Overlap all areas Chill between folds Alternate 90° between folds

14. 14 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Laminated Dough Methods Dusting flour keeps dough from sticking, but do not use excessive flour Roll to uniform thickness Keep track of number of folds Remember that laminating dough is an all- day process – don’t rush it

15. 15 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Croissant Dough

16. 16 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Croissant Dough Recipe Croissant Dough % RatioIngredients Weights Notes EnglishMetric 100%Bread flour2 lb, 10 oz1190 g Use straight dough mixing method. 65°F (18°C) dough temperature. 57%Milk1-½ lb680 g 7%Yeast3 oz90 g 2%Salt1 oz30 g 7%Sugar3 oz90 g 9%Butter (soft)4 oz110 g Roll-in Knead until pliable. Bake at 375°F (190°C) 72%Butter2 lb900 g 4%Bread flour2 oz60 g

17. 17 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Danish Dough

18. 18 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Danish Dough Recipe Danish Dough % RatioIngredients Weights Notes EnglishMetric 44%Milk (cold)1 lb450 g Place milk, yeast and egg yolks in bowl. 11%Yeast4 oz110 g 22%Egg yolks8 oz230 g 14%Sugar5 oz140 g Stir and add balance of ingredients (without roll-in). Mix on slow, then medium. 2%Salt½ oz10 g 4%Butter (soft)4 oz110 g 35%Pastry flour12 oz340 g 65%Bread flour1-½ lb680 g Cardamom1/8 oz5 g Roll-in Bake at 380°F (190°C) 76% Butter or margarine 1-½ lb680 g

19. 19 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Danish Dough Fillings Almond Cream cheese Baker’s cheese Hazelnut Fruit Apple Cherry Raspberry

20. 20 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Puff Pastry Dough

21. 21 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Puff Pastry Dough Recipe Puff Pastry Dough % RatioIngredients Weights Notes EnglishMetric 100%Bread flour2 lb900 g Combine and mix until smooth. Chill for 30 min. 58%Water1 lb, 2 oz480 g 12%Yeast4 oz110 g 2-½%Salt1 oz30 g Roll-in Knead with flour sheet. Bake at 400°F (200°C) 100%Butter2 lb900 g 12%Flour4 oz110 g

22. 22 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Cream Puff Dough (Pâté à Choux)

23. 23 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Cream Puff Dough Recipe Cream Puff Dough (Pâté à choux) % RatioIngredients Weights Notes EnglishMetric 66%Water1 lb450 g Bring to boil. 66%Milk1 lb450 g 2%Salt3 oz90 g 66%Butter1 oz30 g Roll-in Add flour, stir. Cool to 100°F (38°C) then add eggs. Bake at 400°F (200°C) for 12-15 min., then at 360°F (180°C) until done. 100%Flour1-½ lb680 g 133%Eggs2 lb900 g

24. 24 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Troubleshooting Cream Puff Dough Problems ProblemSolution Mix is too firm Break fat into pieces (so water does not boil), causing imbalanced formula Avoid prolonged cooking after the flour has been added Cool sufficiently before adding eggs Watch the size of the eggs (if the recipe gives eggs in numbers) Cracks in the shells Lower the initial oven temperature Add more liquid to decrease mix stiffness Shells do not rise Add more liquid to decrease mix stiffness Decrease the oven temperature Shells collapse Add more flour to firm the mix Increase the bake time for the shells Do not open the oven during the first stage of baking Avoid slamming the oven door or hitting pans against the oven wall Lumps in the mix Incorporate the eggs sufficiently between each addition Decrease the amount of eggs in each addition

25. 25 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Summary Lamination is the process of layering dough and fat (butter) When baked, the fat works into the dough and gives off steam – making the dough layers flaky and tender Rolling and folding the dough creates multiple layers Croissant and Danish dough are generally given 3 tri- folds, creating 135 layers of pastry Puff pastry can have over 1,000 layers Cream puff dough (pâté à choux) can be used to make hollow shells, which can be filled with creams, custards, or other savory fillings

26. 26 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Exercises Review of laminated dough and methods Butter vs. margarine in croissants Bread flour & butter vs. all-purpose flour & margarine in puff pastry Various combination of liquids in cream puff dough

27. 27 American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved Equipment Needed Mixers Pans and bowls (as needed) Baking ovens and proofers Racks Refrigerators Ingredients (as needed)