Rough Puff Pastry

Question 1

What is a détrempe?

Answer 1

The base of any layered pastry, comprised of fat (butter), flour and water

Question 2

Why should all ingredients be cold when making rough puff pastry?

Answer 2

To minimise gluten development and prevent butter from going greasy/absorbed into dough

Question 3

Basic method of making rough puff pastry

Answer 3

Make détrempe
Rest détrempe for a minimum of 20 minutes 2 × roll and fold
Rest for a minimum of 20 minutes
2 × roll and fold
Rest for minimum of 20 minutes
Continue to store in fridge or roll out and use as required

Question 4

Why is it important to keep sides straight/corners square when making a layered pastry?

Answer 4

To ensure layers are generated, maintained and consequently have an even rise

Question 5

Why is it important to chill a layered pastry?

Answer 5

To minimise gluten development and prevent butter from going greasy/absorbed into dough

Question 6

How can you tell when a layered pastry is cooked?

Answer 6

• Golden brown all over
• Good rise/layers separated
• No grey patches