1. 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

2. 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

3. 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

4. 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)

5. 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.

6. 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

7. 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

8. 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

10. 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