Puff Pastry
Puff pastry is made from laminated dough. Butter is layered within the dough, creating delicate layers. During baking, water evaporates from the dough, and the butter layered within the dough prevents steam from escaping, causing the layers to expand and rise. As a professional baker, when choosing margarine or butter to use for laminating, you should look for specific laminating butter or margarine in the specialist trade. Margarine especially must have the right properties to allow your product to work optimally and achieve a beautiful end result.
Traditional Method
With the traditional method, you only let the dough rest for a few minutes before laminating. This method can be used for immediate processing or for freezing. There are many varieties of classic dough, which differ from each other depending on changes in the recipe. You can replace all or part of the water with milk, and you can add more, less, or no eggs at all. The method also differs depending on whether you are working artisanally or industrially.
Lesson 6
