Laminated Dough Products

Pâte Feuilletée
 TWO MAIN CLASSIFICATIONS OF
LAMINATED DOUGH

Yeast Non Yeast

Croissant Danish Puff Pastry

Dough Dough Dough
 INGREDIENTS USED IN LAMINATED
DOUGHS
• Flour:
­ all­purpose flour
­ pastry flour : 2/3 APF & 1/3 cake flour
­ bread flour is not preferred because of
its high gluten content

• Yeast: any kind

• Liquids

1)Water
­ very cold!
­ amount depends
2)Lemon juice / Vinegar
­ small amount
­ acidity breaks down protein and
makes rolling easier
 Butter :
Preferred Fat for Laminated Dough
Advantage: • Disadvantage:
Flavor. • Cost
Color. • Hard to work with
Melt in the mouth
qualities.
Other types of fats: A blend:
Margarine butter & shortening
Vegetable shortening
 Laminated Dough Terminology
(French Terms)
Detrempe Beurrage
The dough before rolling The lock­in fat that is to
in the fat be rolled into the dough
Tourage Feuilletage
Means lock­in of the fat Finished Laminated
Dough
Rognures Pate a Croissant
Means “Trimmings”
From all laminated Croissant Dough
dough's
 PUFF PASTRY
Characteristics :
­ crisp, buttery, flaky, light

Structure :
­ layers of dough and fat created by folding
the dough (“turns”)
­It starts with 3 layers
­Usually, 6 turns are made

= 729 layers
 How is that flaky structure formed?

The butter melts in the hot oven.

The moisture turns into steam.

As it evaporates, the steam pushes up the dough.

Then the flaky layers are formed.

 Classic Puff Pastry
MOP :
1) Detrempe : “envelope”
Mix : butter + flour + salt + water + acid

Knead gently. Allow dough to rest at

room temperature.
2) Beurrage : “butter square”
Pound butter and incorporate flour.
Knead then shape into a square.
Use at once or chill if it becomes warm.
Ideal temperature is 60°F.
3)Tourage: “ dough package”

Locking in of the beurrage into the detrempe.

“Butter square” is enclosed in the “envelope”.

It is then rolled carefully.

It is then folded like a letter (letter­fold/3­fold), with the

closed side on your left. This is the FIRST TURN.

7 turns should be made, with 15­minute resting periods

in between.
 Quick Puff Pastry
MOP :
1) Butter is cut into the flour and salt.
2) Cold water is sprinkled in, only until the dough
comes together.
3) The dough is quickly formed into a rectangle.
4) The rectangle is rolled, then given a 3­fold.
5) 7 turns are made, with 15­minute resting
periods in between.
Guidelines for success :
1) Work in a cold room.

2) Before rolling the dough, press down

the top and bottom edges to help keep
the shape of the rectangle.

3) Whenever the dough seems to be

softening up, STOP. Chill it for about 15­
20 minutes.

4) BE PATIENT. J
 Puff Pastry Products
French Classic Turnovers Apple Pastry
Tarte Tatin Fried upside down cake
Napoleons Filled with pastry cream
Pithiviers Almond cake
Strudel Apple / Cherry / Cheese
Patty Shells / Vol­au­vents / To be used a containers
Bouchees
Fleurons Garnish for soups
Cream Horns Filled with a whip cream
Palmiers Caramelized sugar
Butterflies or Bowties Filled with Jams and
twisted
Diamonds Shaped into a diamond
and filled in the center
 Storing Laminated Dough
Dough Keeps in the freezer wrapped for
about 4­ 6 weeks

Made­up Should not be stored in the

products freezer for more than 2 weeks
Unbaked since they typically contain a
filling
Finished Covered in a showcase for up to
baked 1­2 days
pastries
 Troubleshooting Laminated Dough
Overmixed Dough Will be difficult to roll out
Undermixed Dough You will start to incorporate the
lock­in fat into the dough
Butter too soft Will leak out of the folds
Butter too hard Will be break apart instead of
spreading apart
Too many folds Layers of fat will be too thin not
creating a maximum rise
Too few folds Layers of fat will be too thick and will
melt out once you proof / bake
Not relaxing the Will shrink too much as you are
dough rolling
 Troubleshooting Continue
Cutting laminated dough's Will cause the layers of fat and
with a dull edge dough to be pressed together

Sloppy folding Uneven rise

Sloppy make­up Inconsistent products

Over­proofing Will turn out flat pastries

Under­proofing Will turn out hard pastries

Oven temperature too high Browning on the outside

raw on the inside
Oven temperature too low Little Oven spring/ dried out
pastries