Making Laminated Pastry

The colder the butter the better your pastry will come out.

Making laminated pastry.

We can help you whatever kind of pastry you are making no matter which equipment and processes you use. 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. 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.

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. Learn to laminate and the world of layers opens up to you. Flours can vary depending upon what laminated dough you are making. As your bakery partner we can help you get the most out of your pastry products.

Lamination actually refers. How to make laminated dough. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. 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.

It is encased with butter and then folded in various ways depending upon the method used. Again cold pastry dough is best so when adding water to your pie dough make sure it s ice cold. Are you making a laminated puff or shortcrust pastry. How to laminate dough.

I love making these croissants for their flaky airy texture. 700 2000 layers or 6 7 turns note the final count should vary on preference and application. 22 10 making of strudel. Laminated puff and shortcrust pastries are generally high in fat content but require different fats.

Also make sure your butter is ice cold. This pastry is plain with paper thin leaves made from flour and water. The dough is laminated by rolling or pinning. These leaves are usually kept frozen and used as and when.

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. Laminated pastry 3. For example with a weighted pastry like mille feuilles you ll want more layers. My recipe for puff pastry uses pastry flour that i make by combining all purpose and cake flour.

One of the most frustrating things about making laminated dough with the exception of quick puff pastry is the resting time required between the steps. The amount of water you will need can vary based on environmental factors.