American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ...

American Culinary Federation: Baking Fundamentals © 2007 Pearson Education. Upper Saddle River, NJ 07458. All Rights Reserved

Section FiveUnit 10

Croissant, Danish, Puff Pastry, and Cream Puff Dough

2American Culinary Federation: Baking Fundamentals © 2007 Pearson

Education. Upper Saddle River, NJ 07458. All Rights Reserved

Objectives

Control fat, dough consistency, and temperature for lamination

Calculate the required number of folds for different type of fats and dough

Describe how to condition, retard, proof, and rest various laminated dough

Demonstrate how to condition, shape, retard, proof, and bake croissant dough



Objectives (continued)

Demonstrate how to condition, shape, retard, proof, and bake Danish dough

Demonstrate how to cook, mix, shape, and bake cream puff dough

Demonstrate how to make a variety of pastries using puff pastry dough



Terms to Know

Specific terms to know from this unit:

Croissants Danish Hydrate Knead Lamination Laminated dough

Pâté à choux Pliable Puff pastry Savory Steam



Laminated Dough

Process of layering dough and fat (butter) When baked, the fat works into the layers of

dough and gives off moisture Uses high percentage of

fat, making the product flaky and tender

Some laminated dough uses yeast (croissant), while others do not (puff pastry)



Laminated Dough Ingredients

Flour Use 11-12% protein flour for croissants For richer Danish dough, use a blend of 80%

bread flour and 20% pastry flour (or just use all purpose flour)

Water / Milk Water only for croissant and puff pastry

dough Water and milk for Danish and cream puff

dough (to sweeten and color)



Laminated Dough Ingredients (continued) Sugar

Small amount of sugar in croissant dough (for fermentation and carmelization)

Danish dough needs more sugar Puff pastry and cream puff dough do not

have sugar Yeast

Used for leavening in croissant and Danish dough

Not used in puff pastry or cream puff dough



Laminated Dough Ingredients (continued) Fat

Important role for structure in product Type of fat affects product; types:

Butter – Most expensive, but best flavor Margarine – Less expensive with higher melting

point Shortening – May be used in cream puff dough,

but not used in others Eggs – Used in Danish dough for color and

texture, but not used on others Salt - Added to aid in fermentation process in

croissant and Danish dough



Laminated Dough Methods

Leavening comes from steam generated by moisture from within thin layers of dough

Keep fat and dough even in continuous layers Fat must not be cold, but

firm enough to spread evenly Number of folds is determined

by the percentage and type of fat – more fat = more layers

Let dough rest for 30 minutes in refrigerator between folds




Tri-fold method

DoughDoughFatFat




Tri-fold method

DoughDoughFatFat




Tri-fold method

DoughDoughFatFat




Continue with folds until desired folds is achieved

Puff pastry dough has a higher percentage of fat and can be layered with quarter folds

Important tips: Square corners Overlap all areas Chill between folds Alternate 90° between folds




Dusting flour keeps dough from sticking, but do not use excessive flour

Roll to uniform thickness Keep track of number of folds Remember that laminating dough is an all-

day process – don’t rush it



Croissant Dough



Croissant Dough Recipe

Croissant Dough

% Ratio IngredientsWeights

NotesEnglish Metric

100% Bread flour 2 lb, 10 oz 1190 g Use straight dough mixing method. 65°F (18°C) dough temperature.

57% Milk 1-½ lb 680 g

7% Yeast 3 oz 90 g

2% Salt 1 oz 30 g

7% Sugar 3 oz 90 g

9% Butter (soft) 4 oz 110 g

Roll-in Knead until pliable. Bake at 375°F (190°C)72% Butter 2 lb 900 g

4% Bread flour 2 oz 60 g



Danish Dough



Danish Dough Recipe

Danish Dough


NotesEnglish Metric

44% Milk (cold) 1 lb 450 g Place milk, yeast and egg yolks in bowl.11% Yeast 4 oz 110 g

22% Egg yolks 8 oz 230 g

14% Sugar 5 oz 140 gStir and add balance of ingredients (without roll-in).

Mix on slow, then medium.

2% Salt ½ oz 10 g

4% Butter (soft) 4 oz 110 g

35% Pastry flour 12 oz 340 g

65% Bread flour 1-½ lb 680 g

Cardamom 1/8 oz 5 g

Roll-in Bake at 380°F (190°C)76% Butter or margarine 1-½ lb 680 g



Danish Dough Fillings

Almond Cream cheese Baker’s cheese Hazelnut Fruit

Apple Cherry Raspberry



Puff Pastry Dough



Puff Pastry Dough Recipe

Puff Pastry Dough


NotesEnglish Metric

100% Bread flour 2 lb 900 g Combine and mix until smooth. Chill for 30 min.58% Water 1 lb, 2 oz 480 g

12% Yeast 4 oz 110 g

2-½% Salt 1 oz 30 g

Roll-inKnead with flour sheet. Bake at 400°F (200°C)

100% Butter 2 lb 900 g

12% Flour 4 oz 110 g



Cream Puff Dough (Pâté à Choux)



Cream Puff Dough Recipe

Cream Puff Dough (Pâté à choux)


NotesEnglish Metric

66% Water 1 lb 450 g Bring to boil.

66% Milk 1 lb 450 g

2% Salt 3 oz 90 g

66% Butter 1 oz 30 g

Roll-in Add flour, stir. Cool to 100°F (38°C) then add eggs. Bake at 400°F (200°C) for 12-15 min., then at 360°F (180°C) until done.

100% Flour 1-½ lb 680 g

133% Eggs 2 lb 900 g



Troubleshooting Cream Puff Dough Problems

Problem Solution

Mix is too firm

• Break fat into pieces (so water does not boil), causing imbalanced formula• Avoid prolonged cooking after the flour has been added• Cool sufficiently before adding eggs• Watch the size of the eggs (if the recipe gives eggs in numbers)

Cracks in the shells

• Lower the initial oven temperature• Add more liquid to decrease mix stiffness

Shells do not rise• Add more liquid to decrease mix stiffness• Decrease the oven temperature

Shells collapse

• Add more flour to firm the mix• Increase the bake time for the shells• Do not open the oven during the first stage of baking• Avoid slamming the oven door or hitting pans against the oven wall

Lumps in the mix• Incorporate the eggs sufficiently between each addition• Decrease the amount of eggs in each addition



Summary

Lamination is the process of layering dough and fat (butter)

When baked, the fat works into the dough and gives off steam – making the dough layers flaky and tender

Rolling and folding the dough creates multiple layers Croissant and Danish dough are generally given 3 tri-

folds, creating 135 layers of pastry Puff pastry can have over 1,000 layers

Cream puff dough (pâté à choux) can be used to make hollow shells, which can be filled with creams, custards, or other savory fillings

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