Pastries made of laminated dough are numerous; croissants and millefeuille in France, crescent roll in US, crispy sfogliatelle and millefoglie in Italy…
Laminated dough is made of alternating layers of dough and fat. It is made bay wrapping the dough around the fat, shortening or butter. The enclosed fat is then rolled out and folded and the process is repeated. Folding the dough is also called "turn". This process results with large number of thin and delicate layers of dough and fat. When baked, it becomes flaky, crispy and golden brown.
Laminated dough can be made of simple mixtures of flour, fat and water like for puff pastry, or it can contain yeast when made for croissants and ...view middle of the document...
• Wrapping the dough around fat – the dough should be flattened and rolled into size double than the fat to enclose it. The ends of the dough should be sealed well to secure the butter inside the dough.
• Turning the dough – the dough should be evenly rolled inside the dough and then turned. There are several different ways to turn the dough: single turn, double turn and half turn. It is important to maintain the regular shape of the dough while rolling and turning because it will ensure proper lamination. If necessary, the dough can be chilled and rested between turns. To prevent sticking to the surface the flour is used and the excess should be brushed off.
Puff Pastry – Pâte Feuilletée
Yield: 975 g
Flour 400 g
Water 175 g
Salt 10 g
Butter melted 90 g
Butter 300 g
• From flour, water, salt and melted butter make dough, wrap it in foil and chill it.
• Prepare butter – put it between two sheets of parchment paper and press it with rolling pin. Soften it so it stays cold but manageable and shape it in form of rectangle. The butter should be the same consistency like the dough.
• On a lightly floured surface roll the dough in shape of rectangle, double the size than the one made of butter.
• Use brush to clean any excess flour from the dough.
• Place the butter rectangle on one side of the dough and fold the rest of the dough over the butter so it covers the butter completely.
• Press the sides all the way around to seal the fat inside the dough.
• Press the dough with rolling pin carefully and roll it slowly so the butter spreads evenly inside the dough.
• Fold the dough in thirds (single turn), rotate it 90 degrees on the surface so the seamless side is to your left.
• Roll the dough again maintaining the shape of regular rectangle, brush the excess flour and make one more turn.
• Cover the dough and put it in refrigerator to chill.
• Repeat the rolling, brushing and folding until the dough has in total five single turns.
• Chill the dough well before shaping and baking. You can freeze it, but you have to use it within 2-3 months.
Yield: 20 croissants
Flour 500 g
Salt 15 g
Sugar 100 g
Milk 300 g
Dry yeast 14 g
Butter 350 g
• Combine milk and dry yeast, stir until yeast melts.
• Put flour, salt and sugar in another bowl, add milk with yeast to them and make smooth dough.
• Wrap the dough in plastic film and leave it in refrigerator overnight to rest the gluten and develop taste.
• After the dough has chilled, take it out and leave it on room temperature to temper a little bit.
• Prepare the butter like for puff pastry, put it between two sheets of parchment paper and press it with rolling pin. Soften it so it stays cold but manageable and shape it in form of rectangle. The butter should be the same consistency like the dough.
• Roll the dough in shape of rectangle double the size than butter rectangle.
• Place the butter on one side of the dough and fold the rest of the dough over the butter so it covers the...