The technology for preparing yeast puff pastries is quite complex and to obtain a good result requires good experience of the baker, a well-equipped workshop, and appropriate conditions in the workshop.

Necessary equipment:2-speed dough mixer, ice maker, refrigeration unit (preferably a freezer or shocker), sheeter, proofer and oven, of course.

Conditions:in the workshop for the production of puff pastry, strict adherence to optimal conditions is necessary to prevent overheating of the dough and its fermentation - the temperature in the workshop should be 16-20 0 C. To do this, enterprises create separate closed zones or entire rooms with air conditioning. In the absence of the opportunity to create these conditions, it is impossible to seriously engage in puff pastry - this will turn into torture for the workshop employee in the fight against dough fermentation with subsequent loss of quality.

Recipe:
Wheat flour - 100%
Water (with ice 50/50) - 45-47%
Pressed yeast - 5%
Salt - 1.6-1.8%
Granulated sugar - 10%
Margarine in dough - 5%
Powdered milk - 5%
Egg - 5%
Margarine for layering - 45%

To make puff pastry, only the best quality premium flour with a high gluten content is used. It is not uncommon for puff pastry flour to be kept in cold rooms before kneading, so as not to provoke overheating of the dough from it.

Water is served with ice in a 50/50 ratio; in summer you can increase the share of ice, but if it’s cool in the workshop, you can reduce it accordingly. When using dry yeast, we reduce the dosage three times. When making premium croissants, you can replace water with milk and margarine with butter.

For lamination, special margarine is used for lamination with a higher melting point (40-44 0 C) and the molding method - in layers of 2 kg. In summer, more refractory margarines are used (42-44 0 C), in winter they switch to softer ones (40 0 WITH). Fat content is usually 82%, but it can also be 70%. Oil for lamination is also imported, which differs only in shape - 1 kg layer.

For the production of puff pastry at large enterprises, special improvers are almost always used, which contain gluten and emulsifiers for a good volume of products and the development of porosity of the puff pastry.

Kneading. All raw materials are dosed together and kneading is carried out according to the scheme - 3 minutes at a low speed and 6-8 minutes at a fast speed until a weakly extensible gluten is formed - this is an important point: the full development of gluten on the puff paste is not allowed during kneading, because With further resting and rolling, the properties of the dough will decrease.

Dough temperature after kneading: 18-20 0 C.
Rest of the dough: after kneading, the dough must be placed in the refrigerator to rest for 10-20 minutes (the warmer the dough, the longer the resting time). In this case, the dough must be distributed in a thin layer, and not in a piece, to avoid heating the dough, otherwise the outer layers will cool in the refrigerator, while the yeast in the inner layers will go into an active state.

The whole point of maintaining cold conditions when making puff pastry is to prevent the yeast from becoming active. If the dough begins to ferment, it will become difficult to work with, and the layering of the finished products will be disrupted. Therefore, fermentation of the dough is excluded until the proofing stage, where the products must grow.

Preparing margarine.Margarine for layering must be thawed - i.e. warm up to room temperature. If it is too hard, when rolling it will tear the dough and be poorly distributed in it. Ideally, the consistency of the dough and margarine should be the same.

Before adding to the dough, margarine is rolled to reduce thickness and increase plasticity. Unprepared margarine cannot be added to the dough.

Adding margarine:After resting, the dough is rolled out to add margarine, then the margarine is placed in the center of the layer in the dough and the dough is pinched tightly.

Rolling out. Next, the dough begins to be gradually rolled out on a sheeting machine to a thickness of 5-6 mm.

After this, the dough is folded.

For croissants, the optimal layering scheme is two fours, i.e. two folds of 4 layers (book), a total of 16 layers (4*4); for other puff products, both two fours and three threes are used (27 layers). More layers result in finer porosity.

Foliation "Four (book)". When folding, the seam should not be in the center, but should be shifted to the side (Figure 2)

Foliation "Troika"

After folding, the workpiece is rotated 90 degrees and rolled out again to 5-6 mm, folding like a book is repeated. After this second folding, the dough is placed in the refrigerator to rest for 15-30 minutes.

Final rollout.After resting, the dough is ready to be rolled out for cutting. The dough is rolled out in width to the required size, and then turned 90 degrees. 0 and carefully roll out to 3-4 mm, depending on the need and the capabilities of the rolling machine. The dough is then transferred either to a cutting table or to a puff pastry line.
When cutting manually, the surface of the dough must be sprayed with moisture from a spray bottle. The dough is cut into the necessary pieces and shaped as we need.

The question often arises at what stage to add the filling to a croissant. From the point of view of quality - only after baking: during baking, an empty cavity almost always forms, the filling partially boils away, or leaks out, or thickens, which is not good. In addition, the filling shrinks the product a little, sometimes forming a hardening on the bottom. But from the point of view of convenience, dosing before baking is more correct.

Proofingcarried out in boring chambers at a temperature of 30-35 0 C with humidity 75%. Higher temperatures are not permissible, because It is possible that the margarine in the dough will melt and lose its layering. For the same reasons, croissants in butter do not melt in the proofing chambers - the melting point of butter is 30 0 With and in the proofing, the butter will simply melt. Therefore, the conditions of the workshop are sufficient, and the duration of proofing will increase. Proofing time is 60-90 minutes.

The dough that Pierre Hermé offers, in my opinion, is somewhat different in the preparation method and in some ingredients that I have encountered before. I will give a complete translation from the book with my detailed photographs. I hope they can inspire you to such a feat. Of course, it takes a lot of time, but the result obtained is incomparable. The dough is tender and tasty, just like in the best bakeries in Paris.

Ingredients for 500 g puff pastry:
15 g butter
5 g yeast ( took dry ones)
80-85 ml water at 20°C
210 g flour ( may need a little more)
4 g ( 1 tsp.) fine salt
30 g ( 2 tbsp. l.) granulated sugar
5 g ( 1 tbsp. l. no slide) milk powder
125 g butter at room temperature

Preparation:

This amount of dough is enough for 6-8 croissants.

Melt 15g butter in a small saucepan. Pour the yeast into a bowl and dilute it with water. Sift the flour through a sieve on top, add salt, sugar, milk powder and butter.

Knead the dough by hand - kneading from the outside in. Stop when the dough becomes smooth. If it is too hard, add a small amount of water. And vice versa, if it sticks to your hands, it’s torment.

Place the dough in a bowl, cover with cling film and place in a warm place (at least 22°C) until it has doubled in size. This will take approximately 1.5 hours.

Once your dough has risen, punch it down well to return it to its original shape and volume, thereby removing any trapped air.

Cover the bowl again with cling film and refrigerate (4°C) for about 1 hour. The dough will double in size again. Knead it again and put it in the freezer for 30 minutes.

Butter:

The butter needs to be very softened, but not melted.

Mash 125 g butter with a spatula or fork.

Take out the dough and roll it into a rectangular layer so that the length is at least three times longer than the width. Also try to keep the corners straight.

On one half of the dough, place it with a spatula and spread half of the butter. Let it rest for 10 minutes.

Cover with the other half of the dough.

Place the workpiece in this form in the freezer for 30 minutes, then in the refrigerator for 1 hour.

After 1 hour 30 minutes, repeat the entire procedure. Take out the folded sheet of dough and roll it out as it is into a rectangle. Place butter on one half and spread. Cover with the other half, place in the freezer for 30 minutes, then in the refrigerator for 1 hour.

In total, we will have it in the refrigerator for more than 4 hours.

This recipe is basic. Based on puff pastry, you can make or.

Very often housewives are afraid to prepare puff pastry, and in most cases, in order to realize some baked culinary masterpiece, they buy ready-made puff pastry. But don’t you want the products to have their own, special taste? So why not take a risk and start preparing your own dough. Moreover, the second time it’s not scary at all, everything turns out quickly and tasty. Today I offer you the recipe French puff pastry.It works well for both sweet and savory products.

Ingredients:

Ingredients for 700g dough;

• 250 g butter or margarine from the refrigerator;
• 259 g flour;
• a pinch of salt;
• 200 g of water at room temperature.

preparation:

Sift the flour into a bowl, add salt and water. Mix everything well and make a smooth dough by hand or using a mixer.

Shape the dough into a ball, wrap in clear or aluminum foil and refrigerate for 15 minutes.

Remove butter or margarine from the refrigerator and cut into 3-4 pieces.

Roll out the dough on a table lightly sprinkled with flour into a 25x25 cm square. Place pieces of butter or margarine tightly together on it.

Now fold the edges of the dough on all sides into the middle and you can roll it out.

It is better to roll out the butter-filled dough into a square. Fold the dough from both sides to the middle. So, as if it was folded 3 times.

It is then rolled out again and folded together before being wrapped in foil and placed in the refrigerator.

The dough is cut with a sharp knife or a special knife that creates a pattern.

If you use a cookie cutter to cut out the dough. They need to be just as sharp, because the dough can get creased and there will be a lot of residue. In this case, the sides of the dough will stick together and our dough will not rise.

The mold, as well as the baking sheet, does not need to be greased, because the dough releases enough fat during cooking. Just spray the mold or baking sheet with water.

Place the cookies on a baking sheet and pierce them with a fork so that they remain flat during cooking. The remaining dough cannot be placed together on the baking sheet, as the shape will deteriorate and this will cause the finished product to not have the correct puff pastry shape. It is better to fold the remaining dough one on top of the other and roll it out again.

If several pieces of dough need to be folded together, brush their edges with yolk using a brush and press lightly.

Attention:The gap between the cookies must remain free, otherwise the dough will stick together and not rise.

Puff pastry

The main ingredients of puff pastry are flour, salt, water and butter (or margarine). Depending on the ingredients there are different classic puff pastry and simplified.

For cooking classic puff pastry first knead a soft dough from flour and water and then roll cold butter into it (butter and flour are taken in a 1:1 ratio). Rolling out the dough takes a long time.

Based on the composition of ingredients, there are several types of simplified puff pastry.

Instant puff pastry. To prepare it, put pieces of chilled butter into the flour, and then chop the flour and butter into small grains.

Yeast puff pastry("torn dough"). Flour and butter are taken in a ratio of 2:1. First, the yeast dough is kneaded; chopped butter is rolled into the finished dough.

Curd puff pastry. To prepare it, take flour, butter and cottage cheese in a 1:1:1 ratio. Add chopped butter to the flour, then rub the cottage cheese through a sieve over the butter. Then everything is mixed into a homogeneous dough.

Creamy puff pastry. Variant of the previous one; The ingredients will be flour, butter and cream (sour cream) in a ratio of 2:1:0.8.

The layers of dough rise with the help of air between them; The butter dissolves and the moisture evaporates, causing the layers of dough to rise and separate from each other. Thus, the baked goods are layered.

The dough that Pierre Hermé offers, in my opinion, is somewhat different in the preparation method and in some ingredients that I have encountered before. I will give a complete translation from the book with my detailed photographs. I hope they can inspire you to such a feat. Of course, it takes a lot of time, but the result obtained is incomparable. The dough is tender and tasty, just like in the best bakeries in Paris.

Ingredients for 500 g puff pastry:
15 g butter
5 g yeast ( took dry ones)
80-85 ml water at 20°C
210 g flour ( may need a little more)
4 g ( 1 tsp.) fine salt
30 g ( 2 tbsp. l.) granulated sugar
5 g ( 1 tbsp. l. no slide) milk powder
125 g butter at room temperature

Preparation:

This amount of dough is enough for 6-8 croissants.

Melt 15g butter in a small saucepan. Pour the yeast into a bowl and dilute it with water. Sift the flour through a sieve on top, add salt, sugar, milk powder and butter.

Knead the dough by hand - kneading from the outside in. Stop when the dough becomes smooth. If it is too hard, add a small amount of water. And vice versa, if it sticks to your hands, it’s torment.

Place the dough in a bowl, cover with cling film and place in a warm place (at least 22°C) until it has doubled in size. This will take approximately 1.5 hours.

Once your dough has risen, punch it down well to return it to its original shape and volume, thereby removing any trapped air.

Cover the bowl again with cling film and refrigerate (4°C) for about 1 hour. The dough will double in size again. Knead it again and put it in the freezer for 30 minutes.

Butter:

The butter needs to be very softened, but not melted.

Mash 125 g butter with a spatula or fork.

Take out the dough and roll it into a rectangular layer so that the length is at least three times longer than the width. Also try to keep the corners straight.

On one half of the dough, place it with a spatula and spread half of the butter. Let it rest for 10 minutes.

Cover with the other half of the dough.

Place the workpiece in this form in the freezer for 30 minutes, then in the refrigerator for 1 hour.

After 1 hour 30 minutes, repeat the entire procedure. Take out the folded sheet of dough and roll it out as it is into a rectangle. Place butter on one half and spread. Cover with the other half, place in the freezer for 30 minutes, then in the refrigerator for 1 hour.

In total, we will have it in the refrigerator for more than 4 hours.

This recipe is basic. Based on puff pastry, you can make or.

The recipe was taken and reproduced by me from a French culinary site... it doesn’t matter which one, because... on many French sites, incl. In YouTube, you can find exactly this method of preparing Puff Pastry.

Preparation of basic puff pastry (for croissants, royal biscuits, raisin buns, chocolate, apple puffs, puff quiches...) consists of 6 rounds (rounds)... this is a classic, and you can’t live without it (although real croissants are small buns with chocolate/raisins come with puff pastry dough... and they are incomparable!)

The main thing in puff pastry is that the dough without fat (la détrempe) and fat should be the same density.. hardness.. consistency. It is preferable to work with puff pastry in a cool room, with a minimum of flour... brush off excess flour with a brush. Use only the highest quality, tested flour. Maintain the specified cooling time. It is more difficult to prepare such dough in hot weather.. see tips http://forum.say7.info/topic20540.html

Products:

450 grams of flour (put a little less... then add more as needed)

250 ml water, very cold

370 g butter / or margarine with a fat content of 80% or more (I take 250 g)

(you can add 1 tablespoon of vegetable oil, or lard, or soft lard during the kneading process)

Important: the quality of the butter that is used to layer the dough. It is necessary to layer with high-quality, “dry” plastic oil, for example this:

The dough will turn out perfect, you can roll it out to the required thickness and form classic French layered pastries.

Do not layer with soft butter under any circumstances. It will ruin your mood, the recipe, the table, the rolling pin - in a word, everything!

Progress:

We leave the margarine on the table.. it should be plastic, at room temperature (we keep the butter in the refrigerator).

Sift the flour.. make a well, pour in salted water.. knead quickly into a strong dough.. (do not work with the dough for a long time, maximum 5 minutes before cutting the cross):

Knead the dough quickly and quickly on the table until smooth (I beat it several times on the table, but in general it’s better not to do this, they advise working with slightly set dough, and you can even knead it “under the knife”):

Time has passed... we “unfold” the cross with our hands... then with a rolling pin a little... we roll out such a “flower”. In the middle the dough should be thicker... prepare a kind of “plateau” for margarine:

Margarine (butter).. beat it out a little with a rolling pin.. so that it becomes plastic.. here it is important: if the butter crumbles, or it is too soft, discard it and do not suffer further, it is not suitable for puff pastries.. the fat must be plastic, like .. that’s right - like plasticine!

We place it with a square in the middle of the cross:

Take the lower free side of the dough.. and carefully cover the ENTIRE square of margarine with it.. the dough is elastic and will definitely stretch.. using a rolling pin, lightly “beat” the resulting square:

Then we cover the ENTIRE square with the top side.. again using a rolling pin.. then we cover the margarine with the right side.. stretching it over the ENTIRE square of margarine.. and at the end we do the same with the left free side of the dough:

IMPORTANT: at each stage, straighten the folded layers of dough... level... reach... to one common square... and brush off the flour with a brush.

All! Now there are 6 simple rounds.. it's easy, an hour and a half left and the dough is ready

Turn the seam side down.. and start rolling away from you (not to the sides!).. to about a thickness of 0.8 cm. Roll with smooth, confident movements.. without pressing too hard on the dough so that the oil does not come out as a result. It is more convenient to roll out the layer from the middle - up and from the middle - down. Rotate the rolled out dough 90′ counterclockwise:

Then left... carefully, edge to edge:

We did one simple tour

Roll it out again on your own..

Rotate the rolled out dough 90′ counterclockwise:

Fold in three.. right side first..

Then left... carefully, layer by layer:

Two simple rounds are made... marked them on the dough, wrapped the dough in film, put it in the refrigerator for 30 minutes:

Rounds 3-4 are identical to the first two: take the dough out of the refrigerator, roll it out from you, turn the rolled dough 90′ counterclockwise... etc. Mark the completed rounds on the dough:

Wrap the dough in film and place in the refrigerator for 30 minutes.

We also do rounds 5-6.. identical to rounds 1-2.. marking them on the test:

The dough is ready. After 30 minutes in the refrigerator (or better yet, 2 hours!) you can bake from it. In this form, it can be stored for 3-4 days in the refrigerator, and for weeks in the freezer. After keeping the finished dough in the freezer/refrigerator, it becomes better and fluffier.

Variations on a theme:

1. Simple rounds can be interspersed with complex ones, at your discretion and how the dough behaves: roll out the layer.. turn counterclockwise.. fold on each side to the middle.. press down a little in the middle with a rolling pin, carefully.. and fold in four..

2. If you need a strong, not very tender dough (for example, for balls http://forum.say7.info/post1532736.html#1532736), then take margarine and add a couple of tablespoons of flour, mix with your hands... to there were no lumps, and form the same square.. and continue as per the recipe..

Working with such dough is not difficult and even enjoyable for avid cooks, and the result is very, very good. By the way, the cost of homemade margarine dough is a little less than $1... which is also an argument))

The finished dough must be rolled out before baking... 3-5-7 mm thick... this depends on the product being baked. Bake for the first 15-20 minutes at 220 ° C. then the layers will rise and the oil will not leak out.

On such puff pastry with butter, royal biscuits are very tasty, which are baked in France at the beginning of the year for the “Feast of Kings”, one of the religious Christian holidays associated with the meeting of the Magi:

Delicious puff tongues with crumbs from Irina Haas:

Http://forum.say7.info/post1497394.html#1497394

An open layer cake (quiche), blind baked from everything that was found in the refrigerator:

Good luck and happy baking!

And these are puff pastries with custard: http://forum.say7.info/topic33437.html

And as an option for savory snack tartlets - these Three Puffs "Salmon, Bacon and Feta Cheese"

Http://forum.say7.info/post1525090.html#1525090