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Puff pastry, a type of laminated dough, prior to baking. Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. [1]
The origin of the dough sheeting process is not specifically traced back to at least 1977 in the case of Rademaker BV, who may be considered to be one of the earliest dough sheeting technology specialists. Croissants and puff pastry were first products to have been produced with
A pastry used in a criss-crossing pattern of strips in the preparation of various foods. Latticed pastry is used as a type of lid on many various tarts and pies. The openings between the lattice allows fruit juices in pie fillings to evaporate during the cooking process, which can caramelize the filling. [55]
The process starts by combining flour and water with a pinch of salt, and kneading it into a tight ball of stiff-yet-pliable dough. ... (this is commonly referred to as a “laminated” dough ...
Palmiers require laminated dough, and if you’ve ever faced the race against time and temperature involved in making laminated dough, you’ll know exactly why many people welcome the opportunity ...
Profiterole. Some French pastries also start with pâte à choux, or choux paste, a hot dough made by cooking water, butter, flour, and eggs together in a saucepan; when it bakes, it puffs up and ...
Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz", [13]: 490 "rough puff", or "flaky pastry". [14] Some of these recipes combine the butter into the détrempe rather than adding it in the folding process and are thus similar to a folded short crust.
Puff pastry is made using a laminated dough consisting of flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating. [23] Puff pastry come out of the oven light, flaky, and tender. Choux pastry Choux pastry is a very light pastry that is often filled with cream.