PUFF PASTRY, CROISSANTS, AND DANISH

Laminated Dough

Laminated dough is made by folding and rolling fat and dough, creating hundreds of

alternating layers of dough and butter.

Laminated Dough

• Laminated dough is baked at a very high heat.

• Because of this high heat, butter and moisture in the dough creates steam.

• This steam gets trapped in the layers of dough, creating crispy, crunchy, buttery layers.

The Laminating Process

How to Make the Perfect Puff Pastry

Types of Laminated Dough

Rolled-In Dough

Puff Pastry

Croissants

Danish

Croissants

• Croissants use a dough that contains yeast, a living organism that is also used to make breads rise.

• This yeast gives croissants their fluffy and lofty appearance.

Danish

• A Danish is a breakfast pastry that uses a laminated dough nearly identical to a croissant dough.

• Much like the croissant, this dough contains yeast and are laminated to create flakey layers.

• The Danish dough contains eggs, and the croissant dough does not.

Puff Pastry

• Puff pastry is used to make several types of desserts and savory dishes.

• It is laminated, like a croissant or Danish, but it does NOT contain any yeast.

Puff Pastry: What Can We Make?

• Turnovers

• Tarts

• Napoleons

• Pot Pie Topper

• Cookies (Palmiers)

• Twists

Filo Dough Video

How Filo Is Made

Quick Puff Pastry

Quick Puff Pastry

Picture Credits

Laminated Dough: http://www.rademaker.com/machines-detail.asp?id=2

Puff Pastry: http://www.dufourpastrykitchens.com/products-puff.php

Puff Pastry: What Can We Make?: http://www.bestofbudapest.com/dining-out/news/russian-gastronomy-comes-into-fashion.html

http://latourbakehouse.wordpress.com/ http://www.thibeaultstable.com/2009/04/chicken-pie.html http://virginiafoodie.typepad.com/gardenapartment/2008/12/

cocktails-before-noon-it-must-be-the-holidays.html Croissants: http://skparrott.wordpress.com/2010/05/11/be-

careful-when-you-order-a-croissant-at-a-boulangerie-in-france/ Danish:

http://www.willisms.com/archives/2006/02/buy_danish.html