Puff Flashcards
What do you understand by the term lamination?
To incorporate butter into a dough and through the rolling and folding process, the
butter will turn into thin sheets and be interleaved with thin sheets of dough.
Thousands of layers of butter and dough interspersed.
When you practise puff, how much water would we recommend?
We would recommend that you start with 110ml of water. 120ml will probably make
it too wet and hard to incorporate the butter. If too dry it will crack as rolled out. It
will often still look quite dry in the bottom of the bowl but knead gently together
with your hand and it will form a smooth dough of similar consistency. Feels similar
to a firm bread dough
What is different about the salt quantity we want you to use and what is written in
the book for puff
You should be using level 1⁄2 tsp rather than scant as it says in the book
Why is it crucial to use cold iced water to puff
This prevents too much gluten development in the dough, warm water encourages
gluten development.
Why might we add a little vinegar to puff
A small 1⁄2 tsp of vinegar will prevent the dough going grey and unpleasant looking
overnight. Only use if making the dough ahead and leaving overnight.
Do we need to knead the detrempe? (Puff)
You need to knead for about 2 minutes to get a smooth dough and of an even
consistency. Initially it may have dry and wet patches but this should feel more even
and cohesive by the end.
How long does the detrempe rest for? Puff
It must rest for minimum of 20 minutes.
How far do you roll your dough out to incorporate the butter (puff)
Twice a long as it is wide is normally a good guide. You fit your butter to fit. The
problem with rolling it any larger is that the detrempe then becomes very thin and
may not support the large slab of butter you are putting in.
Do you use flour for rolling out the dough to incorporate the butter? Puff
Try to use minimal flour especially in the incorporation stage as you want to the
dough to feel a little tacky so it will adhere itself together as the butter goes in.
Once you start the rolls and folds then you can then use a little flour.
When butter is encased, does that count as a roll and fold? Puff
No it doesn’t. You start the rolls and folds once the butter is in.
Why do you rest in between rolls and folds? puff
To relax the gluten to make rolling out a little easier.
How long should each set of 2 rolls and folds take you? puff
Really should be aiming for 5 minutes per 2 rolls and folds. The quicker you work the
less likely the butter will warm up and you won’t overwork the pastry.
Maintain straight corners for what reason? Puff
To encourage an even rise
How many rolls and folds in total? Puff
6 rolls and folds in total
How many times in total should the puff pastry rise by when baked?
3 times it’s original size
