Puff Pastry is a vibrant and flaky pastry made of many layers by enclosing fat into a sheet of dough. This type of dough is called “Roll-in” or “Laminated” dough. A laminated dough holds up in many layers from the fat being used. Butter is what professionals prefer because of its high-fat content. This will hold the layers and adds flavor and texture to the pastry.
The key ingredients for preparing the dough are flour, water, butter, and salt. The flour used is made from a blend of All-Purpose, Bread, or Cake flour. Some formulas require using all three. For example, the dough can be made using two of the three types of flour. The third is used to assist, controlling the consistency of the fat for the roll-in. The blending of different flours to be used is to control the texture of the pastry.
After the dough's prepared, it is essential to refrigerate it until it is firm enough to be worked. Controlling the temperature of the dough and fat is vital. The reason is, so the two do not loosen while it is worked. The dough is rolled into a rectangle on a flour-coated surface. The butter has to be pliable and placed in the middle. Both ends are folded over the butter creating three layers. Refrigerate the dough, rotate it clockwise 90 degrees, and repeat the process. This is done four times, ensuring the dough has made a 360-degree rotation.
After its final fold, the dough is refrigerated, so it will maintain its shape while it bakes. Puff Pastry is excellent for preparing pastries, such as a napoleon. Before baking, the dough is divided into equals parts, depending on the number of layers desired. It is docked and refrigerated overnight. Pastry cream is most common and is spread onto each layer except for the top. A fondant glaze is an ideal addition for presentation and flavor.
It is not mandatory to divide the dough. After its final fold and has been refrigerated, the dough can be baked directly as instructed. The final fold is dependent on the number of layers desired. It is wise to note that the pastry will rise when it bakes. The more layers folded, the thinner each layer will be, therefore affecting the rise.
The key ingredients for preparing the dough are flour, water, butter, and salt. The flour used is made from a blend of All-Purpose, Bread, or Cake flour. Some formulas require using all three. For example, the dough can be made using two of the three types of flour. The third is used to assist, controlling the consistency of the fat for the roll-in. The blending of different flours to be used is to control the texture of the pastry.
After the dough's prepared, it is essential to refrigerate it until it is firm enough to be worked. Controlling the temperature of the dough and fat is vital. The reason is, so the two do not loosen while it is worked. The dough is rolled into a rectangle on a flour-coated surface. The butter has to be pliable and placed in the middle. Both ends are folded over the butter creating three layers. Refrigerate the dough, rotate it clockwise 90 degrees, and repeat the process. This is done four times, ensuring the dough has made a 360-degree rotation.
After its final fold, the dough is refrigerated, so it will maintain its shape while it bakes. Puff Pastry is excellent for preparing pastries, such as a napoleon. Before baking, the dough is divided into equals parts, depending on the number of layers desired. It is docked and refrigerated overnight. Pastry cream is most common and is spread onto each layer except for the top. A fondant glaze is an ideal addition for presentation and flavor.
It is not mandatory to divide the dough. After its final fold and has been refrigerated, the dough can be baked directly as instructed. The final fold is dependent on the number of layers desired. It is wise to note that the pastry will rise when it bakes. The more layers folded, the thinner each layer will be, therefore affecting the rise.
Napoleon: As mentioned above, a napoleon is a perfect example of a puff pastry. The image on the left declares using puff pastry, dividing it into three layers with pastry cream, and glazed with fondant. This three piece napoleon includes the use of tempered semi-sweet chocolate for added flavor and a decorative touch. Finally garnished with two, two-toned chocolate cigarettes.
