Chapter 9

Laminated Doughs
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

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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)

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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.

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
Puff Pastry Shapes
Once puff pastry dough is prepared it can be rolled out
flat then cut into various sizes and shapes:
Bouches
Vol-au-vents
Feuilletes
Pinwheels
Bear claws
Medallions
Cheese Straws
Cream Horns

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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%

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.
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

On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Copyright 2009 by Pearson Education, Inc.
Labensky, Martel, Van Damme Upper Saddle River, New Jersey 07458 All rights reserved.