Chapter 9 Laminated Doughs. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook.

Chapter 9

Laminated Doughs

Copyright ©2009 by Pearson Education, Inc.Upper Saddle River, New Jersey 07458 • All rights reserved.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme

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



Folding in the fat

• Detrempe: a paste made with flour and water during the first stage of preparing the dough, especially rolled dough.

• To produce puff pastry, a detrempe is the firm dough base often adding cream of tartar, lemon juice or vinegar to make the dough more elastic.

FatDetrempe



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 produced 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)



Puff Pastry

• Is used for both sweet and savory preparations.• It can be baked and filled, or filled and baked.• Puff pastry is leavened by the steam escaping from the

layers of butter in the dough; it does not contain any leavening agents.

• Rises 8 x times its original size.• Rolled to 1/4” thick for use.



Other 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



Handling Dough

• Chill dough• Cut with sharp knife• Egg wash for color• Chill before baking



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



Bouchées a la Reine

• French meaning “mouthful”• Bouchees were reputedly created for

and made fashionable by Marie Leczinska, aka the Queen of France -- wife of Louis XV.

• The pastry is garnished with a dollop of a savory mixture bound together with a creamy white sauce.

• The savory mixture is made from:

– diced chicken breast poached in stock;– diced truffle poached in white wine;– quartered white button mushrooms cooked

(not browned) in butter and lemon juice.



Vol-au-vents

• French baked puff pastry casing, hollow inside and with a lid. It's served with a savory filling (usually creamy) in it; it's not always served

with its lid.• Baking Vol-au-vent on a doubled-tray

may help prevent the bottoms from becoming too brown.

•



Feuilletées

• Classic puff pastry.

• Originating in France, they call Puff pastry, Pâte Feuilletée or leafed pastry because of its many leaves or layers.

• Puff pastry is the king of pastries -- crisp, buttery, flaky and especially light.

• Invented in about 1645 by a French pastry cook's apprentice named Claudius Gele.

• At the end of his apprenticeship, Claudius wanted to bake a delicious loaf of bread for his sick father, who was prescribed a diet consisting of water, flour and butter. Claudius prepared a dough, packing the butter into it, kneading the dough out on the table, folding it, and repeating the procedure ten times, after which he molded the dough into a loaf.



Cream Horns

• Roll out to 12”, 1/8” thick• Cut into 1” strips• Egg wash the strips• Roll around the horn

starting from the small end to toward the top.



Pains au Chocolate/au Raisins



Napoleons



Croissant and Danish

• Are leavened by:– yeast in the dough– steam escaping from the moisture in the layered fat– eggs, if present

• These bake into soft crusted pastries with a distinctive flakiness.

• Fat content is very high, as much as 50%



Production Stages

• Criossant 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.– Portions are shaped without rounding





Convenience Products

• Laminated dough products are available from every stage of the process:– Formed and frozen– Formed– Frozen and fully proofed – Formed, frozen, proofed and baked

Chapter 9 Laminated Doughs. Copyright ©2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 All rights reserved. On Baking: A Textbook.

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