Making Laminated Pastry

Laminated pastry 3.

Making laminated pastry. These leaves are usually kept frozen and used as and when. 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. 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. The amount of water you will need can vary based on environmental factors.

Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. Also make sure your butter is ice cold. How to laminate dough. This pastry is plain with paper thin leaves made from flour and water.

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. My recipe for puff pastry uses pastry flour that i make by combining all purpose and cake flour. Again cold pastry dough is best so when adding water to your pie dough make sure it s ice cold. It is encased with butter and then folded in various ways depending upon the method used.

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. The colder the butter the better your pastry will come out. Whereas you ll want fewer layers for a classic puff pastry. I love making these croissants for their flaky airy texture.

We can help you whatever kind of pastry you are making no matter which equipment and processes you use. As your bakery partner we can help you get the most out of your pastry products. For example with a weighted pastry like mille feuilles you ll want more layers. 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.

Are you making a laminated puff or shortcrust pastry. Also known as filo this pastry is mainly prepared commercially and traditionally used in greek and turkish sweets savoury pies and pastries. 22 10 making of strudel. Lamination actually refers.

Flours can vary depending upon what laminated dough you are making. The dough is laminated by rolling or pinning. 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. Learn to laminate and the world of layers opens up to you.

700 2000 layers or 6 7 turns note the final count should vary on preference and application. Laminated puff and shortcrust pastries are generally high in fat content but require different fats.