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    Pastry 101: Puff Pastry page I


    Source of Recipe


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    Recipe Introduction


    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.

    Puff Pastry is a light, flaky
    pastry made by repeatedly
    layering pastry dough (flour,
    butter, water and salt) and
    butter or another solid fat,
    called laminating, to form
    a thin dough.

    When it bakes in a hot oven,
    the moisture in the dough
    layers produce steam, and
    the air trapped expands,
    that if properly sealed in
    by the butter, will separate
    into hundreds of flaky and
    thin pastry layers and push
    up as it evaporates.

    It is one of the ultimate
    examples of flakiness if
    everything is done right
    from start to finish.


    Puff Pastry is used to make
    a variety of crisp creations
    including croissants, Napoleons,
    Palmiers and Allumettes.

    Danish and puff pastry are made
    from similar techniques, but
    Danish is made from a yeast
    dough and puff contains no
    rising agent but steam. Since
    Puff Pastry doesn't contain
    sugar, it makes a perfect
    wrapping for various savory
    and sweet foods such as meats,
    cheese and fruit.

    It can be made at home or
    purchased from the supermarket
    in the freezer section as ready-made.

    If you don't want to make your own
    Puff Pastry, don't despair -- there
    are ready-made dough available in
    the freezer section of the supermarket.

    They are easy to use and quite good.

    Look for the all-natural kinds. Two
    ready-made puff pastry brands are well
    worth trying: Pepperidge Farm Puff
    Pastry Sheets and Classic Puff Pastry
    from Dufour Pastry Kitchens (which
    can be rolled thinner).

    The leavening in laminated doughs is
    derived mainly from the steam generated
    by the moisture in the gluten and
    optionally, butter (up to 20% water).

    Gluten is formed when wheat flour and
    moisture, such as water and that contained
    in butter (20%) is stirred or manipulated,
    such as rolled and folded.

    (Butter is made up of one part protein
    and two parts water.) Gluten is necessary
    to provide extra support to the thin,
    fragile layers of pastry and butter.

    As the steam expands in the oven it lifts
    and separates the individual layers which
    are held in place as the starches in the
    flour eventually set through baking. The
    layers hold as sheets because of the way
    in which it is rolled. Puff pastry when
    baked, rises to about 8-times its original
    height. While croissant and danish doughs
    do contain a small amount of yeast to
    aid in leavening, puff pastry relies
    solely on steam and requires a higher
    percentage of butter and a more elaborate
    folding process.

    Puff Pastry was invented in about 1645
    by a French pastrycook'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.

    The pastrycook, who had watched the
    procedure, advised Claudius against
    baking the loaf as he thought the butter
    would run out of it. Nevertheless, the
    loaf was put in the oven, and as the
    loaf baked, both the pastrycook and
    Claudius were more and more surprised
    at the shape and the unusual size it a
    ttained.

    Having finished his apprenticeship,
    Claudius left for Paris, where he found
    work at the Rosabau Patisserie.

    Here he completed his invention, which
    won the shop an enormous fortune and
    name. Claudius later went to Florence,
    where he worked in the Brothers Mosca's
    pastry shop. The brothers Mosca reaped
    the honour of having invented the Puff
    Pastry, although Claudius kept his secret
    to himself and always prepared his
    pastries in a locked room. Claudius died
    in 1682, a highly regarded artist.


    Recipe Link: http://www.baking911.com/pastry_puff.htm

    List of Ingredients




    MAKING PUFF PASTRY 101 (Classic or Quick)
    You will see different ways of preparing Puff
    pastry, but described below is the one I like
    to use.

    Making Puff pastry works best in cool, dry
    weather or a cool kitchen because if the fat
    becomes too warm, it melts and breaks through
    the dough layers.

    The layering in Puff pastry comes from hundreds
    of layers of alternating layers or dough and
    butter, created by a technique referred to as
    dough "turns" or a series of folding, rolling
    and rotating the dough. The dough needs a
    resting time of an hour or four hours, preferably
    24 in the refrigerator, after the dough and butter
    are initially layered and after every second "turn".

    That's to give the gluten strands a chance to relax,
    making it more foldable and stretchable afterwards.

    INGREDIENTS:

    The best tasting Puff pastry comes from unsalted
    butter. The best-textured Puff pastry comes from
    vegetable shortening, such as Crisco. Butter with
    a low water content called Plugra or other French
    butters works well, too. As a result, it is highly
    desirable because it won't toughen the gluten.

    The butter also stays pliable even when cold. It
    usually available from upscale supermarkets or
    gourmet shops.

    The dough should be well chilled, lump free and
    the flour well incorporated. The butter should
    be the same consistency as the dough.

    Keep everything cold, especially the butter which
    should be kept at 60 degrees F. Measure its
    temperature by inserting an Instant Read Thermometer
    in its center. If the butter is too cold, it will be
    hard and break through the dough; if too soft, it
    will be absorbed into the dough. Either way the Puff
    pastry recipe will fail !

    Unbleached hard wheat (bread flour) than bleached
    or softer flour (all-purpose or cake) plays an
    important role in the pastry's ability to fluff.

    Using all bread flour makes the pastry tough.

    In general, flour will also absorb some of the
    moisture of the butter and help make the dough
    more manageable.

    The combination of a little cake flour with
    unbleached all-purpose flour is best. It has just
    the right amount of protein to support the layers
    without making the dough too elastic to roll.

    Salt helps to flavor and relax the pastry.

    The amount of water used in the recipe can vary
    according to the water absorption rate of the flour.

    Lemon juice adds acidity which relaxes the dough by
    breaking down the proteins to make rolling easier.

    Recipe



    DOUGH:

    Keeping the dough cold as you work is important to
    the success of any puff pastry -- otherwise, the
    butter melts and will no longer form distinct layers.

    Also, keep your warm hands off the dough as much as
    possible. If at any point the dough starts to soften
    and stick, slip it onto a cookie sheet, cover it with
    plastic wrap and refrigerate until firm

    -- NO LONGER THAN 30 MINUTES.

    This will keep the butter from turning too hard, as
    it will not soften evenly at room temperature until
    after the 4th turn.


    ROLLING:

    Best rolled on a marble, granite, Formica or wood
    surface.

    Keep the dough neat for a uniform puff.

    Use a large rolling pin and roll evenly from end
    to open end. Don't roll from side to side.

    Square off the sides with a rolling pin or pastry
    scraper as you work so the corners are at 90-degree
    angles.

    It is essential to let the pastry, rest for a minimum
    of 1 hour up to 24 hours, in the refrigerator after
    every two folds. It must be wrapped in plastic.


    PREPARING THE DOUGH AND THE BUTTER PACKAGE -

    "Lock In" and "Rolling In"

    Making classic Puff Pastry starts with a butter block,
    typically made from cold butter (60 degrees F, measured
    with an Instant Read Thermometer) ) mixed with a small
    amount flour. It is first pounded with a rolling pin
    to render it plastic. By hand, the butter is then
    squeezed into a solid mass and shaped into a square
    1-inch thick. Work quickly as the butter should remain
    the cool temperature it started with. If it gets too
    warm, the butter block must be wrapped and refrigerated
    until ready to use. Let sit a short time at room
    temperature to the proper 60 degrees F temperature.

    The dough, commonly referred to as détrempe, is made
    from flour (all-purpose and sometimes a blend of
    all-purpose, cake and/or bread flours), unsalted
    butter, cold water and salt.

    Sometimes other ingredients are added such as an egg
    or lemon juice. The making of the dough is extremely
    important: if you add too much flour or do not work
    the dough long enough, it will be rubbery, hard to
    work with and shrink when baked. The butter will
    soften the gluten from the flour. This allows the
    pastry to stretch more freely.

    The butter and dough should be at approximately the
    same consistency and cooler than room temperature.
    (I check mine with an Instant Read Thermometer with
    its end placed in the middle). Otherwise, you'll get
    a poor quality recipe. When making a butter block,
    the butter should not be so soft that it is hard to
    handle. Let it achieve 60 degrees F which is optimal
    (check with your Instant Read Thermometer placed in
    its middle).

    At this temperature, you should be able to transfer
    the finished block from one hand to the other without
    breaking it. It should not be so firm that it cracks
    or breaks when you press on it. If the butter block
    is colder than the dough, the dough package won't
    roll out easily and spread, the butter will break
    into pieces and will puncture the dough.

    A dough that is softer than the butter will be forced
    to the sides by the firmer butter; a dough that is too
    firm will force the butter out the sides.

    On a floured work surface, the dough is placed and
    pressed with fingertips into a rough square about
    an 1-inch thick. At this stage the dough will seem
    ropey and rugged, which is normal. Dust flour on
    the dough and roll out the four corners into flaps,
    about 1/8-inch thick. Basically what you know have
    is a "four leaf clover shape" with a middle that is
    thicker than the flaps.

    This is called the "French Method".

    ~~ The English Method:

    The dough is pinned out to a rectangular shape, the
    butter block is also flattened out to a rectangular
    shape to cover about 66% of the pastry. The exposed
    dough is folded over to cover half of the fat.

    It is then folded again to completely cover and
    enclose the butter.)

    Next the square of butter is placed in the middle
    of the dough, aligning it so the corners of the
    square are between the flaps. Moisten the flaps
    lightly with cold water. Fold the flaps over the
    butter without stretching them, called a "lock
    in".

    Press edges together to seal in butter and press out
    any air. Make sure no butter is exposed. If some shows
    through, seal the dough around it by pinching the
    dough together.


    All ends and corners should be folded evenly and
    squarely. It is now called a "dough package" or
    "dough block".

    The "lock-in" is the first step in the folding
    procedure.

    Here you place the butter over only 2/3rds of the
    dough, then fold it like a business letter!

    By doing this "lock-in", you have created 3 layers
    of; dough, butter, dough! Continuing on with this
    process with the additional folds needed.

    Called "rolling-in" the dough-butter package is
    rolled out into a rectangle, about approximately
    5- inches by 10-inches or 9-inches by 18-inches,
    about 1/8-inch thick, always keeping its corners
    at a 90-degree angle. Dust with flour and place
    the dough package seam-side up. Dust its top.

    To roll, gently press with a rolling pin, giving
    the dough a series of strokes, very close together.

    Begin your pin on the edge closest to you and roll
    toward the far end. The upper part always tends to
    lengthen faster than the bottom. As you roll, turn
    the dough over occasionally to keep the seams and
    edges even.

    Continue until the dough is about 3/8-inch thick.

    Always dust the surface with pinches of flour to
    prevent sticking.

    Roll over the dough again in the length with even
    pressure, once or twice. Stop when the dough is
    1/4-inch thick.

    Next you do a series of turns and folds.

    TURNING AND FOLDING: 1 turn equals folding, rolling
    and rotating. The dough is intermittently chilled
    and rested.

    After rolling in the butter, the next steps called
    turns, producing hundreds of alternating layers of
    fat and dough. Called lamination, this method keeps
    the gluten strands in the dough lying in one plane.

    This is important because by doing so, it gives
    strength to the dough sheets, so they don't crumble
    when they puff during baking. If the lamination is
    successful and the layers are maintained, the recipe
    will rise to its fullest and not distort.

    It will be light and flaky or if not, will resemble
    brioche.

    The first turn in laminating is done by folding,
    rolling and rotating the dough. The second and
    subsequent turn starts with folding, rolling and
    then rotating the dough. The number of turns taken
    depends on the way in which the dough is folded.

    The key to success in the laminating process is
    maintaining the integrity of each layer.

    This is done by:

    • Resting the pastry
    • Keep the corners of the pastry square
    • Not rolling the dough too thin
    • Brushing off excess flour off the pastry with
    a pastry brush between turns
    • Keep the dough block covered during resting
    and folding periods

    Folds:

    There are two ways to fold the dough: with 3-folds
    or 4-folds. The procedure above (rolling-in) does
    not count as one of the turns. Note that a Puff
    pastry made with 4 turns will be crunchier than
    puff pastry with 6 turns, which will be lighter
    and fluffier.

    A Three or Single Fold.

    Recipes are given SIX turns with 3-folds each. The
    process is simple, you fold the dough like a business
    letter - into 3rds! This type is the classic French
    technique.

    A Book Fold (also known as a Double Turn).

    Recipes are given FOUR turns with 4-folds each.

    It's a newer type of turn which makes it easier to
    control the shaping and layering of the dough, so
    it will rise more evenly when baked. After the pastry
    has been rolled into a rectangle, each end is folded
    and meet in the middle. The dough is folded in half
    like a closed book making 4 layers.

    This is called a book fold as the end result resembles
    a book, with a spine (fold) in the middle and the
    "covers" or flaps attached to it.

    KEEPING TRACK OF TURNS:

    After taking a turn, mark the dough with one finger
    indentation so you know you completed one turn, two
    finger marks for two turns etc. so you won't forget
    how many turns you have done).

    BOOK TURNS EXAMPLE:

    After preparing the dough package, turns are taken
    to laminate the dough based here upon FOUR 4-folds
    (Click for a SIX 3-fold example). It will take about
    4 hours to complete. The first few times you try to
    fold the dough, it will crumble; as a result, don't
    gather it together or press on it. Don't worry:
    around the fourth turn, the dough will become smooth
    and solid.

    Book Turn #1: During the process, if the dough package
    is too cold or becomes too warm, let warm to about 60
    degrees F or place wrapped in the refrigerator to chill.


    RESTING:

    Puff pastry, lacking yeast and its dough conditioning
    benefits, is more susceptible to tears and shrinkage
    during baking. Since it is also laminated to a further
    degree, the rests between turns are even more critical
    making it easier to roll farther. If it is overworked
    without being allowed to rest, the gluten structure
    will tear, the dough will become tough and the finished
    recipe won't have the desired height or texture.

    Wrap it in plastic and refrigerate.

    During this time, the dough will rest, relaxing the
    gluten strands so the dough is less elastic and easier
    to roll for use in a recipe.

    Book Turn #2:

    Complete steps for Book Turn #1.

    Before rolling puff pastry, quick-chill your
    rolling surface with self-sealing bags full of ice.

    During rolling, never force the dough. If you have
    to, stop rolling, wrap dough in plastic and place
    in refrigerator for about 20 minutes. Repeat the
    process until the dough "relaxes".

    Afterwards, the dough needs to be rested (after every
    two turns) by placing it wrapped in plastic in the
    refrigerator for about an hour, up to 24 hours.

    Allowing the dough to rest between turns allows the
    gluten structure to relax, making the dough more
    extensible and less likely to tear.

    Cream Horns are made with Puff Pastry Dough".

    When done making all the turns and refrigerating
    dough, proceed by rolling-out the dough to an
    1/8" thickness. Cut into long strips 15" long by
    3/4" wide. Roll around a cream horn tube, pinch the
    ends against the tube to seal.

    Roll into sugar and bake at 400 degrees F for 25
    minutes. Remove from the tubes and allow to cool.

    Fill with sweetened whipped cream.

    Book Turn #3: Unwrap the dough. If the butter became
    too hard from refrigerating the dough package, let it
    soften a few minutes, but make sure it's at 60 degrees F.

    Follow Book Turn Steps #1.

    Book Turn #4: Complete Book Turn Steps #1.

    During the final turns, the dough becomes more difficult
    to roll as more gluten has been developed through rolling.

    If the dough is very elastic and hard to roll, I do what
    Shirley Corriher does in her book, Cookwise. Relax the
    gluten in the dough by rolling out as large as possible.

    Brush with ice water before continuing to roll.

    After the Book Turns: the dough needs to be rested
    (after every two turns) before using in a recipe.

    Wrap it in plastic and because this is the last
    turn, refrigerate for at least 4 hours or overnight.

    During this time, the dough will rest, relaxing the
    gluten strands so the dough is less elastic and
    easier to roll for use in a recipe.

    The finished dough will have 729 layers of alternating
    dough and butter. I like to give a seventh turn, which
    results in 2,187 layers, because the resulting pastry
    is incredibly light.

    Use dough within 24 hours or freeze indefinitely.

    CUTTING: When cutting the pastry into shapes to bake,
    the object is to create edges that leave the layers
    of pastry open (not stuck together) which will enable
    to rise freely. Never use a Puff pastry that's uncut
    because the layers will be sealed.

    With Puff pastry, there is always some degree of
    shrinkage, especially when baked blind as a pie or
    tart shell. Before cutting, lift it slightly and allow
    it to fall back on the counter or baking sheet
    making it shrink before cutting.

    Always use a sharp knife moving in an up-and-down motion as
    opposed to dragging it. Also use a cutter to cut puff pastry dough,
    pressing straight down and not twisting. Wipe it clean after each
    cut. A dull cut will pinch the layers together, resulting in
    inferior puff height. These are the same rules used when cutting
    biscuits.

    Cut a circle 1/2 to 1-inch larger than the desired baked size.


    Some information thanks to Nick Malgieri and Rose Levy Beranbaum.



 

 

 


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