Puff Pastry
After a very long break from my blog and a baby later (it's been nearly 3 years since I last post something on this blog), I decided it was time to get back to it with more delicious recipes that may also help pass your exams if you've enrolled, or planning to enrol, to this course.
By the way, I've just found out that the course name has now slightly changed its name to 'Certificate General Patisserie and Confectionery'.
Puff pastry is a rich and delicate pastry made up of very thin layers. it is light, golden and crisp, but not usually sweetened. It is used for pies, tarts, vol-au-vents, mille-feuilles and many other dishes.
Puff pastry is such an old recipe that appears not only to be known in the Middle Ages, but also in ancient Greece.
The preparation of puff pastry is a lengthy and complicated procedure...
Butter is incorporated into a rolled-out dough of flour and water. The dough is then folded, turned at right angles, rolled out and folded again.
The turning, rolling out and folding is repeated a number of times and the dough is left to stand and chill between each turning.
The more turns there are (up to eight), the greater the number of layers in the finished pastry.
The basic preparation can be varied. Margarine, lard or white vegetable fat (shortening), oil or goose fat may be substituted for butter, and egg yolks can be added.
POSSIBLE FAULTS IN PUFF PASTRY ARE:
By the way, I've just found out that the course name has now slightly changed its name to 'Certificate General Patisserie and Confectionery'.
First of all, what is 'Puff Pastry'?
Puff pastry is a rich and delicate pastry made up of very thin layers. it is light, golden and crisp, but not usually sweetened. It is used for pies, tarts, vol-au-vents, mille-feuilles and many other dishes.
Puff pastry is such an old recipe that appears not only to be known in the Middle Ages, but also in ancient Greece.
The preparation of puff pastry is a lengthy and complicated procedure...
Butter is incorporated into a rolled-out dough of flour and water. The dough is then folded, turned at right angles, rolled out and folded again.
The turning, rolling out and folding is repeated a number of times and the dough is left to stand and chill between each turning.
The more turns there are (up to eight), the greater the number of layers in the finished pastry.
The basic preparation can be varied. Margarine, lard or white vegetable fat (shortening), oil or goose fat may be substituted for butter, and egg yolks can be added.
POSSIBLE FAULTS IN PUFF PASTRY ARE:
- not flaky:
- fat too warm thus preventing fat and past remaining in layers during rolling
- excessively heavy use of rolling pin
- fat oozes out:
- fat is too soft
- dough is too soft
- edges are not sealed
- uneven folding and rolling or under-rolling (thick layers of fat)
- oven is too cool
- hard:
- too much water
- flour is not brushed off between rolling
- over handling
- shrunken:
- insufficient resting between rolling
- over stretching
- soggy:
- under baked
- oven too hot
- uneven rise:
- uneven distribution of fat
- sides are corners are not straight
- uneven folding and rolling
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