Puff Pastry

Puff Pastry is one of the most popular product in the bakeshop. Even though puff pastry includes no added leavening agent, it can rise to 8 times its original thickness when baked. Puff Pastry is a rolled-in dough or laminated dough just like Croissant and Danish dough. Unlike Danish dough however heated, is responsible for the spectacular rising power of puff pastry. Puff Pastry or Puff dough is one of the most difficult of all bakery products to prepare. Because it have to be consisted of over 1000 layers, many more than Danish dough, the process requires a great deal of time and care.

As so many other products, there are so many versions of puff pastry as there are bakers. Both the formula and rolling-in techniques are different depends of the baker. This formula that I share is from Mr. Ed. He is the chef from Netherlands. He works in Cruise ship as Pastry Chef for 20 years, after that he becomes one of the lecturer in one of College in Netherlands, and luckly he came to our college to teach us for 2 weeks. We learn so much thing from him, thankfully we were not just learn about pastry product but he also motivated us to become more confident for our product and he teach us to always put our love in our product, that's the real secret recipe to make our product success. And from his recipe we are not use egg, it's not like the other bakers add them. We use spesial butter for puff pastry (Puff Pastry Shortening), this shortening is much easier to work with than butter because it's not as hard when it refrigerated and it's not easy to melt easily as butter at warm temperatures. It also less expensive than the butter. Skill of prosucing puff pastry requires careful attention to your instructor and diligent practice.

Puff Pastry

Flour                    1000 gr
Fat                        800 gr
Water                     650 gr
Salt                       2 pinch


This is the recipes and to make this puff pastry start to prepare all the ingredients. After that mix the butter, salt and flour in one bowl (coat the butter with flour). After the butter has coated with flour, add the water and start to work on the working table, pour the dough and shape it onto rectangle and try to mix all ingredients without break the shapes, until it become one and roll it into large square.

Shapes the dough just like this, if you feel
sticky, don't forget to dusting but not
to much
After that, roll it onto rectangle shapes, remove excess flour with brush



Fold the top edge of the dough to 1/3, and fold the bottom 2/3 until just like this.
Make sure the corners are square and don't forget to brush off the excess flour.


Fold the dough in half just like closing the book. 

Roll it until just like this and repeat the folding process 1/3 and 3/4,
after that fold in half just like closing the book.

after folding refrigerate it about 20 minutes to rest the dough.
And repeat the folding process about 3 times more.
If you finished it, chilling it over night, and the puff pastry ready to use.

This is my partner today. Her name is Sri Wahyuningsih. You can visit her blog in
http://incessssss.blogspot.co.id/
History

Originating in France, they call this as pâte feuilletée or feuilletage. Puff pastry was invented in about 1645 by a French pastrycook's apprentice named Claudius Gele. At the end of his apprenticeship, Claudius wanted to bake a delicious loaf of bread for his sick father, who was prescribed a diet consisting of water, flour and butter. Claudius prepared a dough, packing the butter into it, kneading the dough out on the table, folding it and repeating the process ten times, after which he moulded the dough into a loaf.

The pastrycook, who had watched the procedure, advised Claudius against baking the loaf as he thought the butter would run out of it. Nevertheless, the loaf was put in the oven, and as the loaf baked, both the pastrycook and Claudius were more and more surpised at the shape and the unusual size it atteined.

Having finished his apprenticeship, Claudius left for Paris, where he found work at the Rosabau Patisserie. Here he completed his invention, which won the shop an enormous fortune and name. Claudius later went to Florence, where he worked in the Brothers Mosca's Party shop. The Brothers Mosca reaped the honour of having invented the Puff Pastry, although Claudius kept his secret to himself and always prepared his pastries in a locked room. Claudius died in 1682, a highly regarded artist.






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