Puff Pastry

Puff PastryComposition:Basic Dough (flour, water 50%, salt 2%, butter 15%) + roll in fat (butter 60%)No yeastLess sweetMixing Technique:1. DétrempeButter in détrempe less elasticityLow mixing timeDissolve salt in waterLong relaxing time (30 to 65 minutes) prevents building strength in glutenRefrigeration of dough & fat for rolling so both are of same plasticity andconsistency2. Folding techniques:Single FoldDouble FoldLe Corre: Lamination Fundamentals

Leavening of dough by folding of butterFolds in pairs so puff pastry is rolled evenly in both directionsDough and roll-in butter at same elasticityRotation (90 o ) of dough between each fold prevents uneven useImportant relaxing time of dough between foldsNever give only the first two folds and leave overnight: the butter will be too thickand the layers will breakFive single turns for 75% butter, or three double turns and 1 single.Gluten structure will develop by folding the doughDough can be frozen, cut and shapedCutting of puff pastry needs to be clean so the layer structure is not destroyedNo grease on sheet pansWet sheet pansno shrinkageBe careful when you put egg wash on productkeep it from developingCool baked products on screensBaking Technique:Temperature of baking 200 o C (400 o F)Coagulation of the flour starch in the ovenMelting of butter (generating steam) makes the dough rise or push the layers ofdough upYou need a uniform but not intensive browningLe Corre: Lamination Fundamentals