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Pastry 101: Puff Pastry - Page 1 (page
2) |
 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. It 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.
| The moisture in the dough comes
from gluten, water and from butter. If eggs are used in the dough, they also
contain 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. |
There are two portions to Puff Pastry - the dough portion,
called Puff Paste, and the roll-in fat portion.
It is is made by first
enclosing a "butter block" in dough, which is then folded
and rolled out numerous times to create hundreds of alternating thin layers
of pastry and butter, the result known as a laminated dough. Puff Pastry expands
when baked, rising to about 8-times its
original height; that is, a quarter-inch thickness of puff
pastry dough will blow up to 2 inches high!
The leavening in Puff Pastry is
derived when the moisture in the dough itself turns to steam and the air trapped
there, as well, expands when heated, causing the pastry to puff and separate into hundreds of flaky and thin layers,
pushing it upwards and outwards in every direction. The pressure from the steam
also gives the effect of an upward lift, similar to the way in which a
hovercraft works. The pressure is contained within each sheet of dough because
it is sealed in between the thin layers of butter.
 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 butter or fat, rolled in
between the layers of dough, are excellent heat conductors and quickly turn any
moisture in the dough to steam. The super-heated steam from the butter layer
also helps to dry the layers of pastry and help set the flour's starches, so the layers
of pastry are held in place through baking.
The layers hold as sheets because of the way in which it is rolled.
| 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 attained.
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. |
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MAKING PUFF PASTRY 101 (Classic or Quick)
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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 kitchen because if the fat becomes too warm, it
melts and breaks through the dough layers.
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.
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.
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| The dough should be well
chilled, lump free and the flour well incorporated.
The butter should be the same
consistency as the dough. |
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| 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 !
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| 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.
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| In general, flour will
also absorb some of the moisture of the butter and help make the dough
more manageable -- firm and rollable. |
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| 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. |
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| Salt helps to flavor and
relax the pastry. |
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| The amount of water used
in the recipe can vary according to the water absorption rate of the
flour. |
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| Lemon juice adds acidity
which relaxes the dough by breaking down the proteins to make rolling
easier. |
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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. |
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ROLLING:
| Best rolled on a marble, granite, Formica or wood
surface. |
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| 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.
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| 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. |
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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 or in some recipes, simply
made from a block of butter. 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 called Puff Paste, 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.
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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.
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| 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.
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THE TURNS:
|
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.
(More).
RESTING:
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.
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.
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HOW TO MAKE PUFF PASTRY |
| STEPS:
Book Turn #1
|
REASON: |
| 1. To start,
lightly dust the surface of your countertop and rolling pin. |
This is so
either the rolling pin won't stick to the dough or the dough to the
countertop, tearing some of the layers when removed. Don't use too much as
excess flour makes the pastry tough. |
| 2. Place or
make sure the dough package on a flour dusted surface so its "book" spine is
always on the left, perpendicular to the edge of the countertop.
|
This is always
done before each rolling-out so that the length becomes the width.
When the dough is rolled, it's always done lengthwise. Failure to do this
will result in products that deform or shrink unevenly when baked. |
| 3. Rub flour
lightly on the surface dough package. |
Don't use too
much as excess flour makes the pastry tough. |
| 4. Roll away
from you in even strokes until the dough becomes a rectangle and measures
approximately 5- inches by 10-inches or 9-inches by 18-inches, about
1/8-inch thick. A heavy rolling pin is an asset. |
Always roll in a square or
rectangular shape regardless of the final shape. Roll in one direction.
Begin your pin on the edge closest to you
and roll toward the far end; do not roll sideways.
Do not press down when rolling or the layers may stick
together and the recipe will not rise properly. Decrease the pressure as you
roll toward the edges to avoid flattening them and compressing the layers.
Evenness of rolling is essential so there is even rising.
The upper part tends to lengthen faster than the bottom,
so turn the dough over occasionally to keep the seams and edges even. Make
sure you place the dough so when you resume rolling you do so over the
previous rolls and in the same direction.
Rolling to 1/8-inch thick is good for most pastries. For
tartlets, roll to 1/16-inch thick, and for larger pastries, such as the
Gateau St.-Honore, 3/16-inch thick. |
| 5. Make sure
the corners are at a 90-degree angle. |
This is so the
layers are lined up properly for the greatest puff during baking. |
| 6. Brush any excess flour
from the top of the dough. |
Don't use too
much as excess flour makes the pastry tough. |
| 7. Fold the
dough, both ends meeting in the middle. Fold the dough in half like a closed
book. |
The rolled-out dough is
folded in such a way that the grain remains lengthwise. |
| 8. Rotate the
"book" so its spine is on the left and parallel to the edge of the
countertop. |
This is always
done before each rolling-out so that the length becomes the width. Called
turning, this makes sure that the gluten becomes stretched in all
directions, not just lengthwise when rolled. |
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. |
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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. |
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| Cut a
circle 1/2 to 1-inch larger than the desired baked size. |
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SHAPING AND
MAKING CRISP CREATIONS:
To attach one piece of Puff pastry together, use an egg wash made from one large
egg yolk lightly beaten with on teaspoon water (can also be used as a glaze
before baking). This acts as glue so be careful not to let it drip because it
may seal the edges. Never pinch the edges together unless specified; only press
from the top. A second coat can be applied after a minute. Always apply pieces
laid on top of one another in the same direction as the original sheet. They
will distort less when baked.
| Crescents (Fleurons):
Gather the dough on both long sides up to meet in the middle, completely
enclosing the filling such as chocolate. Pinch the seam very thoroughly to
seal tightly throughout the entire seam length (this is important!).
You'll have a roughly half-moon shaped piece of dough at this point, with
the chocolate enclosed in the center. Flatten slightly, then curve around
to form a crescent so that the pinched-shut seam is on the inside of the
crescent shape. Place each finished crescent on a prepared baking sheet
(you must allow room between the crescents, as they spread during baking).
Drape a tea towel over each sheet of crescents, so they don't dry out
while you're making the others. After finishing every 3 or 4 crescents, go
back to those on the baking sheet. If they are starting to lose their
crescent shape, re-shape them; if any seams need re-sealing, now's the
time to do that. I like the look of tapered ends, so if necessary I'll do
that now, too. Just be sure to keep them covered after fixing their
shapes. |
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Croissants:
Croissants can be made with buttered layers of yeast dough or puff pastry.
They're sometimes stuffed (such as with a stick of chocolate or cheese)
before being rolled into a crescent shape and baked. Croissants are
generally thought of as breakfast pastries but can also be used for
sandwiches and meal accompaniments. |
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| Boxes:
Use puff pastry to make a
"box" shape only to be filled with savory or sweet fillings.
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Cheese straws:
Slender, crisp wands of
pastry, cheese straws make the perfect companion to a martini or a glass
of wine. But think of classic cheddar – albeit tasty – only for starters.
These sticks take well to many flavors, from savory to sweet.
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| Napoleons:
Cut homemade pastry or break the sheet of frozen puff pastry
into 3 strips as directed in the recipe. Quarter each strip crosswise and
bake the rectangles in a single layer on a baking sheet in a preheated 400
degree oven for 6 to 8 minutes. To serve, place a pastry rectangle on each
of 6 plates; divide half the filling
(Pastry Cream Recipe) among the rectangles. Top the filling on
each puff pastry piece with another rectangle and divide the remaining
filling on top of the rectangles. Top with the remaining puff pastry
rectangles, and a dusting of confectioners' sugar, if desired. Don't
forget the glaze. |
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| Shells, Crusts or Cups:
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|
| Turnovers:
On a lightly floured surface, roll a rectangle slightly to
make a 5-inch squares. Spoon the canned filling into a strainer set over a
measuring cup. Stir with a spoon to strain as much of the sauce as
possible into the cup; reserve. Divide the cherries among the pastry
squares; top the cherries with some of the chopped almonds. Brush the
edges of each pastry square with beaten egg. Fold half of the pastry over
the filling to make a triangle. Place the triangles on an ungreased baking
sheet and press the edges together with the tines of a fork to seal. Brush
the tops of the turnovers with the remaining beaten egg and cut a 1/2-inch
slit in the top of each. |
|
SCRAPS: will be amazingly
flaky but will not puff as high as the original.
| To prevent distortion during baking, lay them on top of
each other in the same direction as the original. |
|
| Dust lightly with flour or use plastic wrap and roll
over them so the sheets adhere to one another. Do a
"turn" before wrapping in plastic and refrigerating or
freezing. This allows the gluten strands to relax and firm before reuse.
|
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DOCKING:
|
To prevent excessive puffing
on certain pastries, the dough may need to be docked. This is usually done
with Puff pastry shells. It can be done by piercing the dough at 2"
intervals with the tines of a fork or by using a commercial docker.
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When minimum puffing is
desired (e.g. Napoleon layers), pierce the dough at 1/4" intervals.
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FILLING & SEALING:
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If cooked, filling must be cool before placing
on dough pieces to prevent melting of the dough's shortening.
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|
To ensure proper sealing, be
sure that fillings or the butter block does not touch edges or seams.
Leave an 1 inch margin at the edges. |
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Edges should be brushed with
water before joining to retain pastry shape and prevent fillings from
leaking out. |
|
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Use firm finger pressure (or
fork ) to seal pieces together. |
|
VENTING:
Air vents should be cut into unbaked pastry items before
baking, especially if the filling is moist. Vents will allow steam
to escape and help prevent leakage. Cut vents by using a shape knife or
scissors. Always cut vents on the top side of the pastry item.
BAKING: A
convection oven works best enabling them to rise to their fullest.
A heavy,
nonstick baking sheet brushed with ice water, is the perfect surface for baking
the pastries on. The moistened sheet helps the dough adhere to it, keeping it
from sliding and distorting during baking. Parchment paper can be used as a
baking sheet liner, but it results in some distortion.
Avoid
non-stick and black-bottomed sheets before baking Puff pastry. During baking,
the Puff pastry cannot hold its shape while rising when baked on a nonstick pan
(this happens especially when baked in a nonconventional gas oven such as a
convection oven.) It does not provide the necessary traction. A black-bottomed
baking sheet conducts the heat too fast, burning the bottoms of the pastries.
|
Glaze with a little milk
before baking so it gets a golden brown color. |
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|
Unbaked pastries may be baked
from the frozen or thawed state.
To defrost, it can be removed
from the freezer and placed in a refrigerator to thaw, where it will keep
in a useable state for up to 2 days. When it is brought back to room
temperature, it should be used as soon as possible. |
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|
Puff pastry dough
should always be baked in a preheated oven and can be baked in both a
conventional or convection oven. (Reduce
baking temperature by 50°F
for a convection oven.) The pastry is
initially put in a really hot oven to give it an initial puff and then
after time, the temperature is reduced.
Most smaller items
(2 - 3oz) bake for 20-25 minutes in a 380°
- 400°F
oven; larger items (strudels ) at a lower temperature of 360°
-370°F
for 45 - 55 minutes to reduce the possibility of collapsing after
cooling. |
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All puff pastries should be
baked until golden brown. The pastry should have distinct layers inside
and crumble easily when touched. With high moisture fillings, the
dough may remain slightly unbaked next to the filling. This is
normal. |
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| When baked, the Puff
pastry should be dry and crisp. |
|
What went wrong during
baking:
| Lack of
lift: Usually due to insufficient expansion of the dough
layers during baking. Make sure the fat and dough are of similar
consistency. Roll evenly without forcing.
Check your oven temperature. Hotter temperatures will
generally produce a higher puff. |
|
| Irregular
and uneven lift: Too few folds. |
|
| Layers
merge: a result of the breakdown of lamination and a
shortening of structure caused by too many folds. |
|
| Shrinkage
during baking: Caused by contraction of the dough layers.
Gluten develops elasticity and toughness. To prevent this, ensure
that the pastry is adequately rested (4 hours, preferably overnight)
before baking. Commercially prepared pastry purchased from local
supermarket may also shrink due to incorrect handling. Be sure to
handle according to the package's instructions. |
|
| Cracking in
pastry is due to the dough drying out. If the top layer
loses moisture, it shrinks and then cracks. To prevent cracking,
keep it covered with a piece of clean plastic film before baking or
when storing. |
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| Spots on
the surface of the baked pastry: too much water.
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STORAGE:
Unbaked Puff Pastry:
Dough can be frozen twice without losing its
significant rising ability. This is great when making hors d'oeuvres. Frozen
dough can be rolled, stuffed, shaped and refrozen before baking and serving.
Frozen pastry dough works best when baked while frozen. The shock of the hot
oven on the cold pastry when initially bakes, gives it added boost, shrinking
less and baking more evenly.
If the raw pastry is kept above refrigeration
temperature, production of acids formed by bacteria will cause sourness and make
the pastry unsuitable for use.
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Pastry dough may be made in advance and placed
in the refrigerator
for up to 2 days before baking. Water
wash to prevent excessive crusting during storage. Do
not top with sugar since sugar toppings will dissolve completely and then
burn during baking. Instead, add sugar just prior to baking. It can
also be kept indefinitely in the freezer. |
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| When storing puff pastry, it should be
covered with plastic wrap to prevent skin formation due to exposure to the
air as plastic wrap is impervious. |
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| To defrost, the Puff pastry can be removed
from the freezer and left at room temperature for up to 6 hours. It may
also be placed in a refrigerator overnight where it will also defrost.
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| When preparing puff pastry such as Napoleons or patty
shells, cut sheets or shells and freeze on cookie sheets or jelly roll
pans. When frozen, transfer them to a self-sealing plastic bag and return
to the freezer. To use, arrange frozen pastry on a baking sheet and set in
a preheated 425° F. oven, reduce heat to 400° F and bake until golden
brown. |
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Baked Puff Pastry:
| Cool before storing. Can be wrapped in plastic and
frozen or kept at room temperature. |
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| Unfilled baked pastry stores best. Otherwise you run
the risk of it becoming soggy from the fillings, especially when storing
in the refrigerator or defrosting from the freezer. |
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| Some fillings, such as fresh vegetables and creams are
not well-suited for freezing. |
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SERVING: Puff pastry cuts
best with a serrated knife.
QUICK PUFF PASTRY:
Also known as rough puff, blitz and half pastry, is
usually called "quick" because it is a way to abbreviate the lengthy process of
making puff pastry. It is a cross between classic puff pastry and
basic pie crust and
is ideal for crisp, buttery pastries and crusts. cheese
straws,
and cream horns, or use it as a crust for
tarts, quiches, and pot pies.
When making rough puff pastry, the butter is cut
into the flour as if making a pie crust and then a scant amount of water is
added and combined to make a smooth, workable dough. To make it, simply roll out
the dough and give it a quick series of turns and folds as you would for classic
puff pastry; the dough need not rest in between.
Though the Quick Puff Pastry
results are not quite as spectacular in terms of height as reached with Classic
Puff Pastry, it is just as irresistibly flaky, buttery, and tender.
Some information
thanks to Nick Malgieri and Rose Levy Beranbaum.
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