ok so we did laminated doughs in intro to baking and intro to pastry.. but we did do different things.. here it is!

Laminated Doughs take two

	Translations	Leaveners	Fold	# of turns
Danish	Wienbrod (Vienna bread)	Butter, yeast	Single, envelope	3-4
Crossiant	Crescent	Butter, yeast	Single, envelope	4
Puff Pastry	Pate Feuiltee	Butter	Double, book fold	4

Components of all Laminated dough
1. Beurrage (Butter Block)
2. De trempe (Wet Dough)

Common mistakes – not letting the butter rest enough – use when butter is malable “plastic state”

PUFF PASTRY

Yield: 1 full sheet pan

Beurrage

1lb butter
½ oz lemon juice
1/8 tsp Kosher salt
4 ½ oz Pastry flour

1. Using the paddle attachment cream the butter.
2. Add lemon juice and salt
3. Add flour
4. Wrap in plastic. Shape into a square – 1 inch thick.

Detrempe

8 oz water
½ oz kosher salt
2 oz butter
3 oz pastry flour
~ 1lb AP flour

1. Combine pastry flour and salt
2. Add butter (mix by hand or using dough hook)
3. Add some water
4. Add AP flour (slowly, you may not need all of it), add the rest of the water
5. Add the rest of the flour
6. Smooth out dough
7. Let relax for 20-30 min

With the recipe above we made Napoleons, Pithiviers, Palmiers

Once the butter is chilled, you will roll out the butter block on top of the detrempe. Complete a book fold. Everyt time you roll out the dough, fold it up then let it relax in the fridge. With Puff Pastry you want to do 4 folds.

Incorporating the butter into the detrempe.

1. Make the Detremp into a square larger then the butter
2. Brush off any flour that you may have been using
3. Place the butter in the middle in a diamond position
4. Wrap the dough around the diamond, and pinch it shut.
5. Let rest 20-30 min before rolling out.
6. Once the Detrempe has relaxed, roll to ¼ - 1/8 inch thick. Use flour so that it doesn’t stick to the surface. Brush off excess flour that’s on the dough. Try and maintain a rectangle shape.

“ puff pastry rolled out”

“puff pastry after its been baked”

NAPOLEON

1. The dough should be rolled out to approximately 9 X 12.
2. Dock the before baking
3. Chill the dough before baking it
4. When baking it place an additional tray on top to weigh it down.
5. Bake at 350 convection oven for approx 10 min till it’s a golden brown. Make sure your middle is cooked.
6. Once cooled, trim sides, then cut into 3 equal parts.

GLAZE (for top of Napoleon)

For this we used white icing mixed with warm simple syrup. With hand pour over the Napoleon then drizzle with chocolate.

Inside the Napoleon is pastry cream which we have talked about a few times before, and you can also add fresh fruit if desired.

CHEF CRITIQUE:

*The glaze on the top was too thin, meaning we added too much simple syrup to the mixture.

*My puff pastry was a little under cooked. Next time I should put foil on top while it is baking. This will slow the browning on top allowing the middle to cook longer.

*The pastry cream was a little bit runny – caused by sitting out too long.

PITHIVIERS
(pronounced PTVA)

“finished Pithiviers”

1. Cut out two rounds. You want one slightly bigger then the other. In this case we cut out a 4 inch diameter an a 3 inch diameter. The 4 inch will act as our top, and the 3 our bottom.

“top and bottom rounds”

2. Roll the circles out a little bit to make a little flatter – closer to the 1/8 thickness.
3. Brush the bottom (around the edges) with egg wash (to act as a glue)
4. Place almond cream in the center (recipe to follow)
5. Place the top piece on, making sure to “glue” it down, so that it sticks to the bottom piece. It should look like a big ravioli.
6. Cut around the edges to make it look like a flower. Can use any kind of tool you want to help make a shape, we used a PVC pipe cut in half horizontally.
7. Chill
8. After it has been relaxed, make a design on the surface using the non-sharp side of a knife – basically you want to score it decoratively, but do not want to poke through.

“scored top”

9. Bush with egg wash – bake at 350 convection. Use skewer to test doneness.

“straight out of the oven – it was a little puffy!

CHEF CRITIQUE – The layers were good, very well developed, the filling was cooked. Over all good job!

ALMOND CREAM FILLING

6 oz almond paste
3 oz butter
3 oz sugar
1 egg
3 ½ oz graham cracker crumbs
¾ oz cake flour

1. Cream together the first 3 ingredients.
2. Add the egg
3. Add the remaining ingredients.

FRAME

For this we used already made puff pastry

“baked frame filled w/ pastry cream and apples”

1. Cut a 5 X 5 square, fold in a triangle, cut along the edges, but not all the way through.

“5 x5 square”

“folded into a triangle”

“slits on edges”

2. Unfold, and twist the cut slits to create a frame.

“ unfolded square”

“twisted edges to create “frame”

3. Pipe pastry cream on the middle and arrange fruit on top.

CHEF CRITIQUE: We should have arranged the fruit better. (in our defense it looked a lot better before we baked it J )

PALMIERS

“baked palmiers”

1. The dough should be in a rectangle or square
2. Brush the dough with water, then sprinkle with sugar, repeat.
3. Fold over the edge on each side about ¼ - ½ an inch. Repeat with the water and sugar
4. Keep folding/rolling until it looks like a scroll. Make sure each side is even.

“palmiers rolled into a “scroll”

5. Wrap it very tightly in plastic wrap and put into the freezer.
6. When it is about half way frozen, remove and slice about ¼ in thick.
7. Roll in sugar after sliced.
8. When in oven flip once one side has caramelized.

“this is how it should look straight on”

CHEF CRITIQUE: layered well, very well shaped even on both sides. They could have had a touch more color on one side.