Chapter 9

1. Chapter 9 Laminated Doughs

2. 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

3. 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)

4. 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.

5. 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

6. 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%

7. 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

9. 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