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Learning Pastry
Learning Pastry
PASTRY
Pastry Processing Technology
Yeast Raised/Fermented
Non Fermented
• Croissant
• Puff Pastry (Flaky) :
• Danish Pastry
Chicken Pastry
Horn Cheese Stick
Twist Cream Horn
Hotdog Pastry
Fruit Pastry
Palmiers
1. Ingredient scaling/metering
2. Mixing for 4-5 minutes until all ingredients are well
incorporated. Full development of gluten occurs during
the lamination process.
3. Resting of the dough for about 1 hour.
4. Sheeting the dough to the desired thickness.
5. Laminating into 5-6 single folds, two folds at a time
followed by a 30 minutes of rest between each folding set
6. Once the desired number of layers has been achieved,
the dough is then sheeted down to around 0.6-0.8 mm to
be baked or packaged.
Puff pastry can be prepared fresh or obtained as a ready-
made chilled or frozen mass.
Shape the dough like a disc, not a ball, before you refrigerate it, so it
will be easier to roll it into a square shape
Fold a flap of dough over the butter, so the point of the dough reaches the
center of the butter
The edges of the dough flaps should slightly overlap to fully enclose the
butter. With the palm of your hand lightly press the edges to seal the seams.
With a lightly floured rolling pin start rolling out, on a lightly flour dusted
surface, the dough to a rectangle of 20 x 60 cm
fold one third of the dough on top of itself and then fold the other side over
i. Repeat the rolling and folding two more times (ending up with 27 layers
of butter in total), each time rolling until the dough is about 20 cm x 60 cm.
After each fold, turn the dough 90 degrees before rolling again.
After the second turn, again give it a 30 minute rest in the fridge. After the
third turn, leave the dough in the fridge
Roll out to 20 cm x 60 cm
Fold
Refrigerate 30 minutes
Rotate 90 degrees
Roll out to 20 cm x 60 cm
Fold
Refrigerate 30 minutes
Rotate 90 degrees
Roll out to 20 cm x 60 cm
Fold
Refrigerate
Rotate 90 degrees
Roll out to 20 cm x 110 cm
Dividing the dough
Take the dough from the fridge. Lightly flour your work surface. Now very
gently roll the dough into a long and narrow strip of 20 cm x 110 cm.
If the dough starts to resist too much or shrink back during this process
you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes
before continuing. Do not fight the dough, when the dough refuses to get
any longer, rest it in the fridge! It is such a shame to ruin
After you cut a notch in the middle of the short end of the triangle, roll
the two wings by moving your hands outwards from the center, creating
the desired shape with a thinner, longer point
Right before baking, give the croissants their second thin coat of egg
wash. Bake the croissants in convection oven for 6 minutes at 195ºC /
385ºF, then lowering the temperature to 165ºC / 330ºF, and bake them
for another 9 minutes.