1. Puff PastryPuff Pastry

2. LaminateLaminate
DoughsDoughs
• Creating layers 4x’s original height
• Products
• Danish and Croissant vs. Puff Pastry

3. Mixing MethodsMixing Methods
• Classical and Blitz
• Classical
• Butter lock-in
• 6 turns with 45 min. rests
• Time consuming
• Higher rise than Blitz
• 1-1 butter to dough

4. Blitz DoughBlitz Dough
• Fat cut into flour
• 4 turns immediately
• 1 hour rest
• 2 turns before makeup
• Fast
• Less labor
• More butter tenderizes gluten

5. Rolling out DoughRolling out Dough
• Gluten activation
• Cold dough best
• Even pressure
• Rest dough if too elastic
• Freezing dough

6. MakeupMakeup
• Cut cold firm dough
• Rest in refrigerator before baking
• Avoid touching edges
• Egg wash

7. BakingBaking
• High temperature 400-425 degrees
• Too low
• Too high
• Shrinkage

8. Quiz NotesQuiz Notes
• Proofing puff pastry
• Differences of Classical and Blitz
• Baking procedures
• Rolling process
• Study text pages 319-333