Viennoiserie

1. Viennoiserie Chef Scribner Introduction to Baking BP101 The Art Institute of Seattle

2. Definition • The meeting point between pastry and bread • Laminated doughs: croissant and Danish • Non-laminated: brioche

3. Fat • Butter • Margarine • Roll-in shortening • Roll-in fat = 25% of dough weight for croissants • Fat must have plasticity • Fat must be cold so won’t be absorbed

4. Mixing • Straight dough process • Mix 5 – 10 minutes • DDT = 76 degrees • Keep DDT @ 65 if will be freezing

5. First Fermentation • 1 hour, generally at room temp. • Placed in refrigerator after fermentation • Goal = same temp as butter prior to enrobing

6. Prepare the fold-in fat • Goal: smooth, pliable, cold sheet of fat • Dough sheeter: Room temp butter sheeted between silpats, then chilled • Rolling pin technique

7. Enrobing • Roll dough to double the size of fat • Place fat in center of dough and fold sides toward center • Refrigerate 20 – 30 mins

8. The Folding Process • Single fold vs. double (book) fold • Croissants typically 3 single folds • Rest half hour between folds • First two can be back to back • Single/double back to back • 2 double folds back to back

9. Makeup • Sheet to 1/8” (3 to 3.5mm)

10. Eggwash • After makeup, pan on parchment and eggwash • Prevents skin • All Viennoiserie usually eggwashed twice

11. Final Proof • 60 to 90 mins at room temp • 78 degrees

12. Baking • Creams, fillings, jams added just before baking • Degas filling areas slightly • High temp important…water in butter must turn to steam quickly

13. Danish shapes • http://joepastry.site.aplus.net/index.php?cat=89