It is encased with butter and then folded in various ways depending upon the method used. In order to speed the process of creating the dough, large chunks of butter are mixed into the actual dough, and then the folding process is completed. Laminated doughs pastry term of the day les madeleines. First off i recommend that you look at my croissant recipe. If you replied yes to all this, then ive might convinced you to take a step into delicious and versatile world of laminated dough. The croissant began as the austrian kipferl, but became french the moment people began to make. This 3layer doughbutterdough package is then flattened and folded however many times it takes to get the number of layers the maker is after.
Pick up the left side of the dough until the edges touch, then fold both ends of the dough in to the middle to make four layers. To laminate a dough means to incorporate layers of butter into the dough through a technique of repeatedly rolling out and folding the dough and butter together. Laminated yeasted dough construction the fresh loaf. The croissant dough recipe produces one of the toughest doughs ive ever. These things produce the layers of fat in between sheets of dough. When a lucky accident leads her to two former chefs at dimanche, she decides that she will do her utmost to track down each of their old colleagues in order to rediscover that perfect taste. Recipes and ratios for perfect pastries van kraayenburg, russell, van kraayenburg, russell on. A book fold gives you 4 layers of butter max m rasmussen. It is quite impossible for me to explain everything in writing, if you are interested try watching this video on making croissant. The gluten in the flour also gets developed during the folding and rolling process. It is the perfect place to start to get your feet wet in working with laminated dough. Return it to the fridge for chilling before shaping. Aug 09, 20 here is the second part of the laminated dough series. I love the process of achieving those buttery, light layers that melt in the mouth, especially with roughpuff pastry, a much simpler cousin to puff pastry.
Learn vocabulary, terms, and more with flashcards, games, and other study tools. Jan 07, 20 the differences in laminated dough laminated dough is made by incasing fat in dough and taking it through a series of folds, rolling and turns. Danish pastry recipe and its little history after that remove one at a time from refrigerator. Sep 06, 2016 flour used in laminated doughs flours can vary depending upon what laminated dough you are making. Doerry author see all formats and editions hide other formats and editions. When a chef says laminated, they mean a dough with layers and layers of butter folded into it. Dust the dough with flour and roll it into a 20 by 12inch rectangle. People often think of france when they hear mention of the croissant, but its origins are actually austrianviennese to be precise. This is our biscuitcroissant hybridour criscuit, if you will. Mastering the art of laminated dough is your oneway ticket to pastry domination, but not so fastthis classic recipe is no walk in the park.
This is unlike other baked goods where butter is creamed in. The dough is wrapped around butter so that the butter is completely enclosed in. Puff pastry, also known as pate feuilletee, is a flaky light pastry made from a laminated dough composed of dough detrempe and butter or other solid fat beurrage. A crescentshaped roll made from a rich, laminated yeast dough. Alternating layers of butter and dough turn into mouthwatering flakiness. Originating in france, they call this as pate feuilletee or feuilletage. Chef laukhuf from our sarasota campus demonstrates the 4 fold technique in order to achieve that flaky, layered, puff pastry texture. If youve tried everything to get flaky, buttermilk biscuits without success, nancy silverton has one gamechanging technique that will make all the difference.
The final thickness the dough should be rolled before shaping the laminated dough. As you may have noted from the posts below, the method involves stretching a rich, flexible dough to paperthinness, rolling it up into a log thats about two inches across, then cutting it into slices. Layered fat and dough are what create laminated doughs. The second method, double folding, is similar to folding a book cover. The croissant infographics max m rasmussen laminated bread is made by making a normal bun dough and then folding it in layers with butter in between. Delicious things to make with laminated dough honest cooking. Then roll, fold, roll, fold the dough over and over, creating thousands of layers of dough separated by the butter.
Splurge on the highest quality butter you can find to get the best results with these. Position the dough with the short side parallel to your work surface and the long fold on your left. Jan 29, 2018 laminated dough can be made of simple mixtures of flour, fat and water like for puff pastry, or it can contain yeast when made for croissants and danish pastry. Laminated dough is a culinary preparation consisting of many thin layers of dough separated. Aug 08, 2019 so, does the croissants austrian ancestry belie its french fame. Jory downer has been a professional baker for more than 35 years. Mixing croissantlamination dough is actually one of the more simple. Laminated dough is a baking term that can show up from time to time that is often not fully described. Danish pastry dough offers comprehensive photos that illustrates a technique needed for a variety of laminated dough styles. Save recipe print laminated biscuits makes about 18 ingredients dough. The butter is put inside the dough or vice versa, making a paton which is repeatedly folded and rolled out before baking. Middle east history laminated reference guide best picture for world history middle for your taste you are looking for something, and it is going to tell you exactly what you are looking for, and you world history 1 laminated study guide barcharts publishing inc makers of quickstudy doing well on the ap world history test viral gossip. My brotherinlaw was visiting from green bay to bring our son his extra lawn mower, and i planned to make a braided cinnamon danish. Also known as a fourfold, it refers to the process of folding the dough to create layers specifically fold over the right side of the dough cover int 34 of the dough.
I just ordered 2 of your three books and cant wait to. Beginning with your first batch, youll embark on a journey many men and women. Puff pastry, croissant, and danish are the three original laminated doughs. Once mastered, it may be applied to create a number of lovely specialties. The global bakery industry has been witnessing a significant growth rate in terms of value sales. One creative option if to fold vegetables and cheese into a puff pastry, like in this asparagus and brie puff pastry recipe from half baked harvest. A fascinating story that i would never have thought about. Oct 21, 2015 as usual, many of the greatest creations in the world can be traced back to ancient and classical times.
It shares its name with the technique for layering butter and dough in croissants, but here ill be discussing lean dough lamination for gluten development. Flour with 1112,5% of protein is best suitable for making laminated dough, because it gives the dough enough elasticity to stretch and enough strength to hold the fat inside. Croissant and danish pastry are made from laminated dough that is prepared in much the same way as puff pastry, but uses yeast in the dough base. Laminating dough refers to the process of folding butter into dough multiple times to create very thin alternating layers of butter and dough. Watch her cooking video to see how she layers dough for the lightest biscuits ever. Laminated dough refers to the process of repeatedly folding butter into a dough, thus creating the very thin alternating layers of butter and dough that we savor in croissants and other flaky, butter pastries like the kouignamann the cookbook has a perfect recipe, with visual aids, for laminated dough a slew of ways to use it. Prior to the kings appearance at the education center, we asked andy if hed like to write a blog on the subject. The butter is put inside the dough or vice versa, making a paton which is repeatedly folded and rolled out before baking the gaps that form between the layers left by the fat melting are pushed leavened by the water. A laminated dough is made by rolling and folding butter or other fats, known as the beurrage, into the dough to create hundreds of thin layers of flaky pastry.
Laminated dough pastry recipes 1156 words bartleby. Lamination is a technique of dough preparation that layers butter and dough in a long process of rolling and folding to create alternating layers of fat and dough. The laminating technique that produces the dough for sfogliate riccia may be the worlds oldest. Puff pastry is one of those mysterious and magical inventions of man where. Oct 03, 20 when a chef says laminated, they mean a dough with layers and layers of butter folded into it. Jul 15, 2014 your oneway ticket to pastry domination. Since 1849 they have been using the same sourdough culture, which they call a mother dough and the same recipe, flour, water, a pinch of salt and some of the this mother dough. Puff pastry was supposedly created by french painter and apprentice cook, claude gelee, in about 1645, when he accidently created a laminated dough when trying to make a form of rolled butter cake for his sick father. I first introduced making puff pastry in a food processor in my first book, the new pastry cook. The kitchen project food historythe history of puff pastry. Here is the second part of the laminated dough series.
Using croissants and other types of bread as examples i show here what results the different methods will yield. Croissant and danish pastries are also made with laminated dough. Puff pastry is a light, flaky made by repeatedly layering pastry dough and butter or another solid fat, called laminating, to form a thin dough that puffs in the oven. Laminated dough refers to the process of folding butter into dough. Watch the video to see how to roll and fold the dough. How to laminate dough for the flakiest biscuits by nancy. Butter is the only type of fat that can be used in laminated doughs. The ancient egyptians gave us hieroglyphics and papyrus, the greeks philosophy and democracy, the romans military tactics and aqueducts a whistlestop tour of history, but it is thought they also all used types of pastry.
Croissant and danish doughs are laminated, but the most incredible, wellknown laminated dough is the one and only puff pastry. Hi,i thought some detail on creating laminated dough for croissants etc may be a popular subject. So important is their mother dough it was heroically saved by louise boudin during the great san francisco earthquake of 1906. At chefsteps, we dont tell you how to cook, we show you. Discover delightful childrens books with prime book box, a subscription that delivers new books every 1, 2, or 3 months new customers receive 15% off your. A laminated dough is made by rolling and folding butter or other fats, known as the.
Oct 23, 2014 laminated dough gets its name from how its made. Laminated dough refers to a baking technique in which many thin layers of dough, referred to as leaves, are separated by butter, as a consequence of repeated folding and rolling. The recipe looks like it has a lot of steps and is complicated, but its one of those cases where its easier to show than to tell. World history 1 ebook rental world history, history. Students will be finishing off the lesson with a puff pastry lab which they will make apple tarts with. This pastry dough can be made from start to finish in an hour.
A discussion of laminated doughs pastries like a pro. Laminated dough market global industry analysis and. Laminated dough is basically the layering of butter margerine with the dough, which is rolled and folded a few times to create a very flaky texture. As my rambling poolish croissant post mentioned, while most laminated dough recipes want the dough to be relatively weak for the ease of rolling out, a strong dough in fact makes a better croissantdanishetc. Every laminated dough, be it puff pastry, croissant or danish, begins its life as a thick slab of butter encased in a dough envelope. Laminated sandwich loaf best of both worlds the fresh loaf. In the world of laminated dough, students will learn to make the classic croissant and whole wheat croissant, as well as puff pastry items including galette des rois, palmier, french flan, strawberry rhubarb danish, and pain aux raisins. Laminated dough is where the butter, dough and rolling pin do the magic. This is a big deal in dessert, so naturally, each aspect of the puff pastry process has a french name. The best thing about laminated dough is that you can use it for a wide range of sweet and savory pastries that your customers will absolutely love. Pastry as we know it today in all its crumbly, flaky, buttery glory is a far cry from where it all began.
Croissant dough materialformulaas % of flourrecipegrammesrecipe grammesstrong white flour100600salt1. Nonlaminated dough is when the fat, normally butter, shortening, or lard, is. Braided cinnamon danish with homemade laminated dough. By the end of the introduction to laminated doughs lesson, students will be able to define a laminated dough, describe and understand the laminating process and the results of the process. How to make foolproof blitz puff pastry serious eats. Cooks science cookbook, it was the recipe that immediately stood out. Roll as well as fold each of the pieces two more times.
The leavening in laminated dough comes most from the steam generated by the moisture from the fat. The differences in laminated dough laminated dough is made by incasing fat in dough and taking it through a series of folds, rolling and turns. Generally speaking if the dough uses yeast, the flour is bread flour which has a high protein count making it possible for the item to retain its height while the heat sets it. Blitz pastry is the only laminated dough in which a slab of fat is not encased in the dough before the folding process begins. If you want to learn more about laminated dough here are a few of my favorite pastry books that i frequently reference to gain a better understanding of baking and pastry techniques.
When i finish one of your articles, i feel totally prepared to tackle the recipe. Alternating layers of butter and dough turn into mouthwatering flakiness worth of every minute invested making it, trust me. If the butter gets warm, it will be difficult to manage the dough. The reson is simple, a strong dough rises more, which makes the crumb more open, and the honeycomb structure more visible. Health awareness and innovation are the two important factors driving the growth of bakery industry in the global market. For example, the ones i have tested in this article. Laminating is one of many tools for developing gluten in dough. If you want to hit a certain number of layers you can figure the result out by multiplying the butter layers in each fold.
As you may have noted from the posts below, the method involves stretching a rich, flexible dough to paperthinness, rolling it up into a log thats about two inches across, then cutting it. We recently hosted bakery owners andy and jackie king at our baking education center here in norwich, vt, where they taught a delightful class in laminated dough, the multilayered, buttery dough used for croissants and other wonderful pastries. Laminated dough systems hardcover june 1, 1996 by wulf t. You start by creating a dough, and then encase a block of butter into the dough like a packet. Of course not, says jim chevallier, an independent scholar and author of a book on croissant history, august zang and the french croissant.
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter, produced by repeated folding and rolling. Croissants typically use a letterfolded, while danish use a book fold. Lucy, a woman with an uncanny sense of taste and smell, discovers that her favorite restaurant has changed kitchen staffand she does not know the identity of the chef whose cooking shes loved for years. Laminated bread is made by making a normal bun dough and then folding it in layers with butter in between. Depending on the recipe a combination of both methods or just one method can be used. Sep 18, 2011 im having a discussion with myself here regarding a formula i found to calculate layers in laminated dough. It is encased with butter and then folded in various ways depending upon the. The history of the crisp, crescent pastry we all know and love is quite a storied tale. Laminated definition, formed of or set in thin layers or laminae.
Danish and croissant basically uses the same dough, the. With so many regional variations and international influences putting their marks on pastry in britain, this humble dough has taken a truly remarkable journey through the culinary world. Lamination is term for the process of alternating layers of dough and butter when making pastry. Really, the best way to learn how to make a laminated dough is to watch the process. Cte online lesson planner introduction to laminated doughs. Seriously lacking in the math department myself it probably is a better idea to ask for help. Jul 29, 2014 we recently hosted bakery owners andy and jackie king at our baking education center here in norwich, vt, where they taught a delightful class in laminated dough, the multilayered, buttery dough used for croissants and other wonderful pastries. In fact, as recently as the 19th century, the french viewed the croissant as a foreign novelty, sold only in special viennese bakeries in the more affluent neighborhoods of paris. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.
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