Puff pastry

Production

The production of puff pastry dough can be time-consuming, because it must be kept at a temperature of approximately 16 °C (60 °F) to keep the shortening from melting and the layers melding; it must rest in between folds to allow gluten strands time to link up and thus retain layering. Therefore, between each step the dough is rested and chilled. Before re-rolling, the dough is rotated ninety degrees, so that it is rolled at right angle relative to the previous "turn" (as each step is usually referred to). After rolling, another thin layer of butter is applied, the folding and resting are repeated. The chef Julia Child's method has 72 layers for rough-puff pastry (pâte demi-feuilletée) and 729 layers for pâte feuilletée fine.

The number of layers in puff pastry is calculated with the formula:

${\displaystyle \ell =(f+1{)}^n}$

where ${\displaystyle \ell }$ is the number of finished layers, ${\displaystyle f}$ the number of folds in a single folding move, and ${\displaystyle n}$ is how many times the folding move is repeated. For example, twice-folding (i.e. in three), repeated four times gives ${\displaystyle (2+1{)}^4=81}$ layers.

Commercially made puff pastry is available in grocery stores. Common types of fat used include butter, vegetable shortenings, lard and margarine. Butter is the most common type used because it provides a richer taste and superior mouthfeel. Shortenings and lard have a higher melting point therefore puff pastry made with either will rise more than pastry made with butter, if made correctly. Puff pastry made in this manner will, however, often have a waxy mouthfeel and more bland flavor. Specialized margarine formulated for high plasticity (the ability to spread very thin without breaking apart) is used for industrial production of puff pastry.

Variants and distinctions

Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz", "rough puff", or "flaky pastry". 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. Many retain the layering process, but the number of steps ("turns" or "tours") is reduced. Alternatively, or in addition, the butter is scattered over the dough-layer surface in small pieces, or grated, rather than in a single mass or block. Time and effort to evenly distribute the fat in a single mass is thus avoided, and chilling time may be reduced as less handling of the butter generally keeps it at a lower temperature.

This process makes rough-puff more similar to another laminated pastry, filo (or phyllo). The dough for phyllo is stretched and rolled to its final pre-baking size. Layering is done immediately before baking, with a small amount of oil or melted fat (usually butter) brushed on one layer of dough, which is then topped with another layer that is also brushed with the fat; the layering is repeated as often as desired. When the filo bakes it becomes crispy, but since it contains somewhat less water, it does not expand to the same degree as puff pastry. Puff pastry also differs from Austrian strudel dough, or strudelteig, which more closely resembles filo, in that strudelteig is stretched (and rolled) into a very thin sheet. Most of the fat is incorporated into strudelteig, rather than applied to sheets. For strudel, pastry layers are achieved by rolling the (lightly fat-coated) dough around the filling multiple times; some filo pastry dishes also use this method.

Similar to puff pastry, Viennoiserie, is a baker's yeast leavened dough, is used to create croissants, Danish pastry or pain au chocolat. Viennoiserie is considered a separate category of dough and is neither a pastry or a bread.

Uses

• Beef Wellington
• Galette des rois
• Jambons
• Miguelitos
• Mille-feuille
• Palmier
• Pastel de nata
• Pithivier
• Sausage rolls
• Steak and kidney pie
  • other pies
• Conversation tart
• Tarte Tatin
• Turnovers