Making Laminated Pastry

I love making these croissants for their flaky airy texture.

Making laminated pastry.

Every laminated dough be it puff pastry croissant flaky pastry or danish begins its life as a thick slab of butter encased in a dough envelope. Many times you must wait several hours between each turn and for some doughs you may need to let it rest overnight before using it for your final product. Lamination actually refers. Laminated puff and shortcrust pastries are generally high in fat content but require different fats.

Learn to laminate and the world of layers opens up to you. We can help you whatever kind of pastry you are making no matter which equipment and processes you use. Croissant and danish pastry are made from laminated dough that is prepared in much the same way as puff pastry but uses yeast in the dough base. This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after.

As your bakery partner we can help you get the most out of your pastry products. If you haven t delved into much pastry work before you re probably a little confused right now no i m not going to teach you the ins and outs of office supplies and home repair although i m sure my ignorance would be amusing there. Generally speaking if the dough uses yeast the flour is bread flour which has a high protein count making it possible for the item to retain its height while the heat sets it. The amount of water you will need can vary based on environmental factors.

How to laminate dough. This pastry is plain with paper thin leaves made from flour and water. Whereas you ll want fewer layers for a classic puff pastry. Again cold pastry dough is best so when adding water to your pie dough make sure it s ice cold.

700 2000 layers or 6 7 turns note the final count should vary on preference and application. My recipe for puff pastry uses pastry flour that i make by combining all purpose and cake flour. The dough is laminated by rolling or pinning. Also make sure your butter is ice cold.

This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. 22 10 making of strudel. Laminated pastry 3. For example with a weighted pastry like mille feuilles you ll want more layers.

The colder the butter the better your pastry will come out. Flours can vary depending upon what laminated dough you are making. These leaves are usually kept frozen and used as and when. How to make laminated dough.

It is encased with butter and then folded in various ways depending upon the method used. Also known as filo this pastry is mainly prepared commercially and traditionally used in greek and turkish sweets savoury pies and pastries.