Mod 2 Test 2 Flashcards
4 differences between pate brisee and pate sucree
Pate Brisee:
- primarily used to form empty baked shells (blind bake)
- does not patch together well
- uses flaky dough method
- needs to be docked
Pate Sucree:
- uses mealy dough method
- patches well together
- does not need to be blind baked
- does not need to be docked
quick / blitz puff pastry dough preparation
- combine AP and cake flour and rub butter until it disappears
- cut the remaining butter into 1/2 inch cubes
- Combine salt, lemon juice and ice water, allow to dissolve
- add butter cubes to flour and distribute
- pour and fold in water mixture
- form a cylinder with the dough and put on a floured surface
- form into a rectangle and roll out until the size of the rolling pin
- perform a double turn
- turn the dough so that the fold is on the left and open flap on the right
- repeat the folding steps 2 more times
- wrap and refrigerate before using
Croissant Procedure
- Add all ingredients except butter together
- Mix on low speed with dough hook attachment until it all comes together
- Knead on floured table a little then shape into square roughly 8 X 8 and wrap in plastic, rest in fridge
Laminating the croissant dough
- Beat the butter with a flour pin between parchment paper until flat
Roll out dough to form rectangle. - Brush off excess flour with a brush and mark about 2/3 of the dough. Place the butter on the 2/3 portion of the dough
- Fold 1/3 of the dough over. Brush off flour and fold the other 1/3 over keeping the edges neat and tight. (the letter fold)
- Rotate the dough 90° and flour it up. Roll the dough out, The dough should be about the size of the rolling pin.
5.Brush off the flour and double turn. Sealing the two ends when you bring them to the middle. - Roll it out a little and cover with plastic wrap. Let rest in fridge between turns if needed.
- Repeat the double turn. Flour the dough and triple wrap in plastic. Let dough rest overnight in refrigerator.
Pate Brisee prep and blind baking process
- prepare using the flaky dough mixing method, chill until ready to use. (butter in pea size pieces)
- Shape disc of dough to fit tart pan. After resting, dock the dough and line with parchment paper, fill with dried beans and bake until golden brown
when to use classic vs quick puff pastry
We use the classic when we have more time to craft the dough, it has more layers, requires more turns and therefore puffs more
ingredients for classic puff pastry
AP flour, Cake flour, salt, sugar, very cold water, and soft butter for the detrempe
Butter and flour for the beurrage
Prep for classic puff pastry
- For the Detrempe, mix the all-purpose and cake flours together.
- Dissolve salt and sugar in the water; set aside.
- Rub the butter into the flour until the butter disappears. Fold the water mixture and then Knead the butter. form the dough into a square about 1 inch thick and about 5.5 inches wide.
- For the beurrage To soften the butter: Sprinkle the flour onto the work surface and coat the butter with it. Pound the butter with a rolling pin to soften it. form into 5.5 wide 1 inch block
Forming the Package of Dough (Paton):
- Press the dough into a rough square about 1 inch thick
- roll out the four corners into flaps,
- Place the square of butter in the shape of a diamond, make sure there is at least “two fingers distance” between the flaps and the butter.
- fold the flaps over the butter, folding in the edges so no butter is exposed
Rolling the dough:
- flour your bench and gently roll the dough out with a rolling pin (wash board it)
- roll the dough to be the length of the rolling pin and the width of half the rolling pin
Folding the dough:
- fold both ends in towards the center, press middle down with rolling pin then fold them again to make 4 layers,
- the folded package will resemble a book, make sure the spine is facing the left (double turn)
- repeat this rolling process for a total of 4 double turns (rest after the first 2)
Paton
the package of dough that is formed when you assemble the beurrage inside the detrempe
beurrage
the butter and flour mixture inside the paton used when creating classic puff pastry
detrempe
the dough of the classic puff pastry, outside layer of the paton
baklava
layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey
double turn
During the folding process when you fold the ends of the dough to the center and again so that the dough resembles a book
strudel
hand pulled elastic dough that is slammed onto the counter 100 time so it develops enough gluten to stretch the length of a table. Folded many times over a filling
pithivier
a round, enclosed pie usually made by baking two disks of puff pastry, with filling stuffed in between
