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Puff pastry

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Puff pastry

  2. 2. PUFF PASTRY Translation to French=Pate Feuillette = pastry leaves History Puff Pastry dates back to Venice in 1525 by an official decree citing that is not to served at elaborate wedding feasts because it was too over the top. Chef Feuillet was credited for bringing it to France
  3. 3. WHAT IS IT? Puff pastry is a dough (think pate brisee) that is laminated. Meaning through a series of turns and folds cold butter particles are tightly sandwiched between sheets of flour and water paste. Over a thousand layers created through this process Butter made up fat and milk solids (water) when baked at a high heat the water evaporates creating steam which expands pushing up on the sheet of flour and water paste pushing it upwards, creating a mechanical leavening.
  4. 4. KEY POINTS IN MAKING PUFF PASTRY Flour, water, salt and a little butter are mixed together to produce a paste. This paste is refrigerated to relax the gluten and to chill dough for a ease in handling. This paste is called detrempe This paste is rolled out into a rectangle and the dollops of cold butter are placed in a layer over this detrempe. The rectangle is folded into thirds or like a letter the dough is turned 90 degrees to the right and rolling away from you, and is folded again into a rectangle .This is a fold. This is repeated 5 more time for a total of 6 turns The dough is rested for 20-30 minutes after every 2 turns to allow the gluten to relax and the butter to chill again. If it is chilled too long between turns the butter will splinter and be difficult to roll. This finished product is called a paton
  5. 5. KEY CONSIDERATIONS It is essential that you keep neat and even sided and corners while rolling and folding, sharp clean sides and corners. This will assure even and proper layer development when baked. This can be refrigerated for a few days or frozen for up 2 months Puff pastry is rolled into thin sheet when used. Pieces are attached by brushing water on the sheets.
  6. 6. KEY CONSIDERATIONS Finished applications need to rested(refrigerated or frozen) before baking Puff pastry is baked in a hot oven 375-400 degrees to get it to puff correctly Puff pastry needs to baked thoroughly so the layers are cooked and correct structure is achieved.
  7. 7. AMERICAN PUFF PASTRY A.K.A. BLITZ PUFF, QUICK PUFF OR DEMI PUFF Known as quick puff or demi puff pastry it is a quick alterative to traditional puff pastry. Flour water salt and chunks of cold butter are combines together lightly to form a dough, think pate brisee. This detrempe is rested for 30 minutes. This is rolled out into a rectangle and folded into 4 or a book fold and turned to the right 90 degrees and rolled again to the size of a rectangle this and folded into 4 or a book fold. This is a turn it will receive 3 more resting 20-30 minutes between each set of two turns. Four turns total. The applications are the same as traditional puff pastry just the rise is not as great.
  8. 8. SUMMARY Definition What is it Key points of Production Key Considerations What is Blitz Puff Pastry How does it differ from traditional puff pastry