Puff PastryPuff Pastry

Laminate Laminate DoughsDoughs

• Creating layers 4x’s original height

• Products

• Danish and Croissant vs. Puff Pastry

Mixing MethodsMixing Methods

• Classical and Blitz

• Classical• Butter lock-in

• 6 turns with 45 min. rests

• Time consuming

• Higher rise than Blitz

• 1-1 butter to dough

Blitz DoughBlitz Dough

• Fat cut into flour

• 4 turns immediately

• 1 hour rest

• 2 turns before makeup

• Fast

• Less labor

• More butter tenderizes gluten

Rolling out DoughRolling out Dough

• Gluten activation

• Cold dough best

• Even pressure

• Rest dough if too elastic

• Freezing dough

MakeupMakeup

• Cut cold firm dough

• Rest in refrigerator before baking

• Avoid touching edges

• Egg wash

BakingBaking

• High temperature 400-425 degrees

• Too low

• Too high

• Shrinkage

Quiz NotesQuiz Notes

• Proofing puff pastry

• Differences of Classical and Blitz

• Baking procedures

• Rolling process

• Study text pages 319-333