Laminated Dough: Danish Pastry

Mixing of Dough, Lock-In, Lamination, Make-Ups, Baking, and Finishing. Recipes for Pastry Cream, Apple, Almond, and Cream Cheese Fillings.

Danish Pastry Dough
100% bread flour
46% milk
12% sugar
11% eggs
2% salt
1.3% Osmotolerant yeast
3% butter
175.3% total
27% beurrage

1000g/ 175.3= 5.7 Conversion Factor

Recipe for 1000g Danish- 1 book
570 g spring wheat bread flour
262.2 g milk
68.4 g sugar
62.7 g eggs
11.4 g salt
7.4 g yeast
17.1 g butter
270 g butter for beurrage

Almond Cream Filling pg 624, 1200g
324.62% Butter
324.62% Sugar
324.62% Almond Meal
147.69% Eggs
100% Bread flour
9.23% Rum
1230.78% total

1200g/ 1230.78= .97 Conversion Factor

314.8g Butter
314.8g Sugar
314.8g Almond Meal
143g Eggs
97g Bread Flour
8.95g Rum

Apple Filling pg 392, 1200g
100% Apples
10% Water
10% Sugar
2% Cornstarch
1/5 Vanilla Bean
10% Butter
132% total

1200g/132= 9.1 Conversion Factor

910g Apples
91g Water
91g Sugar
18.2g Cornstarch
1/5 Vanilla Bean
91g Butter

Cream Cheese Filling
100% Cream Cheese
50% Sugar
10% Softened Butter
9% Eggs
2% Vanilla Extract
13% Bread Flour

Pastry Cream pg. 271
1 qt Milk
4 oz Sugar
4 oz Egg
3 oz Egg Yolk
2.5 oz Corn Starch
4 oz Sugar
2 oz Butter
1 T Vanilla

1 stage cooling of custard- 140 degrees F down to 40 degrees in 4 hours.
2 stage cooling of custard- 140 degrees F down to 70 degrees in 2 hours, 70 degrees down to 41 degrees in 4 hours.
165 degrees- coagulation of eggs.
185 degrees- coagulation of eggs with sugar.

Mixing Danish Dough
-Yeast, flour, milk and eggs into mixer.

-Could add spice to dough, .5%, just to give a sweet and savory taste.
-Mix 1 minute on low speed, the dough is not smooth.
-Add the butter, it gives a little moisture, it makes the dough come together.
-Toss dough by hand.
-Very tight dough because there is no water.
-Contains eggs- different from croissant dough, milk adds softness and tenderness.
-Move to speed 2.
-Add teaspoon at a time of milk to make the dough come together.
-Add sugar and salt.

-When it cleans the sides of the bowl and when it is not tacky, the dough is done.
-Give a rounding to the ball and check the temperature. It needs fermentation in proofer depending on temp.

-Proof about an hour.

Rolling Danish- Enveloping beurrage
-Want rectangle shape, not too much dough on the sides.

-Want to make sure butter will be completely enclosed.
-Flop 1/3 over 2/3 of the dough.
-If the butter is too hard it won’t fold over.
-Fold over the last third, seal edges.
-Give first fold as soon as do lock in, butter is nice and soft.
-Start by tapping with rolling pin to spread butter.
-Make sure the surface is well floured.
-Dust off the excess flour on top when folding.
-Rest in cooler half an hour.

-3 folds total.

Rolling and Traditional Make-Ups of Pastry

-roll thin, want it to hold shape after proofing and baking.
-Cut to 3” squares.

-dust off excess flour.
-Pocket shape- light egg wash, want dough to stick to it, fill with cream cheese filling, seal well in middle.

-most filling goes in after proofing, cheese only before proofing because it goes inside the pocket.
-Full pocket- pull all corners in to center.
-Proof, will get apple filling afterwards. If filled before it will weigh down dough.
-Pull edges slightly into middle so get nice thin layer.
-Pinwheel/Windmill
-Cut almost to center with bench scraper.
-Egg wash in center- pinch corners in- pipe apricot jam or pastry cream in center after proofing.

-Vol au Vent- want thinner 4” square.
-Fold in half, cut almost to edge with bench scraper, egg wash in center.

-Fold edges in.

-Bear Claw- 3” square- pipe filling in center, fold down.

-Cut 3 slits on edge with bench scraper, spread out, looks like bear claw.
-Problem is edges have no almond filling.
-Alternate way, 5” X 9” rectangle, pipe in center wider area of filling, roll like a jelly roll, cut into 3” portions.

-Cut 3 slits into each edge to make fingers.
-Egg wash on top, arrange almonds like nails of claw.


-After proofing- (proof 45 minutes – 1 hour)
-double pocket- make dimple in center, fill with pastry cream, fresh fruit on top.
-Fill vol au vent with pastry cream, top with slice of apricot.
-pinwheel fill center with apricot jam.
-brush with egg wash.

Baking and Finishing
-bake in convection 385 degrees, 2 seconds of steam.
-Bake 12 minutes, nice golden color. Brush fruit Danish with hot apricot glaze- glaze makes nice shine, adds flavor, keeps from drying out as fast. Make flat icing to drizzle over tops of fruit and pastry cream filled Danish. Dust bear claws and cream cheese danish with powdered sugar.

Laminated Dough: Puff Pastry

Mixing of Dough and Lamination

Classic Puff Pastry- pg 502
Bread flour 100%
Water 48%
Butter 10%
Salt 2%
Lemon juice 1%
Malt 1%
Total 162%
Butter for lamination 50%


Puff Pastry
1 lb 3 ¾ oz Bread Flour
9 ½ oz Water
2 oz Butter
2 tsp Salt
1 tsp Lemon Juice
1 ½ tsp Malt
2 lb total
1 lb Butter for beurrage

-Similar to croissant dough.
-No milk, no yeast- unleavened dough.
-Lemon juice- acidity added because no yeast or fermentation.
-Add ingredients, add butter right away. Mix 3 min on speed 1.

-Move to speed 2.

-There is more fat in the beurrage compared to croissant dough.
-Less hydration, it is tighter dough.
-Mix by hand if not combined.
-It does not mix on speed 2 for too long, it can work longer on speed 1.
-Give a quick turn on the counter, wrap in plastic, and then rest in cooler for 1 hour.
-Make beurrage

Beurrage

Enveloping Butter and Lamination
-Cut mound with X.

-Fold back flaps; roll out to a big X.

-Put beurrage in middle.

-Envelope beurrage.

-Dust surface of counter.
-Break up butter a little by tapping with rolling pin.
-Roll out to rectangle.
-Give single fold. Let rest 30 minutes between each fold.
-Flop 1/3 at a time, roll to ¾”.
-Give 5 folds all together, the final fold before shaping.

Laminated Dough: Croissant

Mixing Dough, Lamination, Make-Up, Proofing, and Baking

Croissant Dough Recipe- pg 331
Bread flour 100%
Water 38%
Milk 23%
Sugar 3%
Salt 2%
Instant yeast 1.2%
Malt .5%
Butter 4%
Butter for lamination 25%

Using Bakers % to scale Croissant recipe for 15 kilo/15,000 g for class
Bread flour 100%
Water 38%
Milk 23%
Sugar 3%
Salt 2%
Instant yeast 1.2%
Malt .5%
Butter 4%
171.7%

15000/ 171.7= 87.36= Conversion Factor

8736 g Bread flour
3319.7 g Water
2009 3 g Milk
262 g Sugar
174.7 g Salt
104.8 g Instant yeast
43.7 g Malt
349.4 g Butter
15000 g total

Butter for lamination is a separate percentage of the total dough, not the flour
25% X 15,000= 3750 g Butter
Croissant Recipe for 1000 g dough
1000 g/ 171.7= 5.82= Conversion Factor

582 g Bread Flour
221.2 g Water
133.9 g Milk
17.5 g Sugar
11.6 g Salt
6.9 g Yeast
2.9 g Malt
23.3 g Butter
250 g Butter for Beurrage
12.5 g Flour for Beurrage


Croissant Dough Mixing
-Add liquids and dry ingredients first, and then add the salt and butter.
-Similar to the method used for making baguettes, we knead the dough on speed 1 for a little bit, then at speed 2 until a window pane forms, followed by bulk fermentation.
-With brioche dough, a modified straight dough method is used. The sugar and fat are withheld until the gluten is developed. Depending on how much sugar is in the recipe; you would withhold it if it is above 10% until the gluten develops or would kill the yeast.
-The yeast differs from that used in a baguette; it can take extra sugar. It’s called Gold yeast or Osmotolerant yeast.
-We are using the dough hook.
-Most croissant recipes contain no eggs, Danish dough contains egg.

-Mix the dough on speed 1 for 3 minutes until it comes together.
-It has less hydration than the baguette. Milk does not hydrate as much as water, but adds flavor and color.


-Add the salt and then the butter. The butter should be soft and malleable.
-The total mixing time is 7 min= 3 min on speed 1, 5 min speed 2.
-Because it has yeast it needs fermentation.

Détrempe (dough)
-check for temperature, bulk fermentation for 1 hr.
>72 degrees ferment in proofer
72- 78 degrees ferment at room temp
<79 degrees ferment in cooler

We are using Spring Wheat flour- the protein is not as heavy as some other bread flours, making the croissant not as chewy. You want a lot of structure but no chew; so we use this low protein bread flour.
-The dough looks tacky and that is ok.
-Round it out in a ball on the counter, cover with plastic wrap, and bench ferment it for an hour.

Beurrage

Beurrage- butter for roll-in
-Butter is not the most plastic fat, adding flour helps make it more plastic.
-In the same mixing bowl take 5% bread flour (12.5-13 g) and mix with the butter. The butter used is European style with 82% fat; the flour absorbs some of the extra moisture.
-The butter will be soft but still holds its shape. Flatten it on parchment.
-You want a rectangle; roll it even with a rolling pin.
-Put in cooler for the same amount of time as détrempe.
-Use the hook instead of the paddle when mixing the beurrage because we don’t want to incorporate air. That would make the butter brittle.

European style butter has a higher fat content, less moisture, and has been fermented which means it has lactic acid that helps tenderize the gluten and gives a nicer mouth feel.

Lock-In

Enveloping butter
-Bread flour dusted surface.
-Butter should be soft but not too cold. It should be able to bend.
-Punch out the excess air that forms because of the yeast.
-Try and keep the square shape.
-Roll out the dough in a square shape, the dough is relaxed.

-Fold the corners in; you have a lot of extra dough on top.
-Keep the table well dusted, fold the dough across.
-Roll out to ¾” thick, keeping the seam on top.
-Brush off the excess flour with a pastry brush.

-Single fold/ letter fold- fold in thirds
-Double fold/ book fold- more layers
-Roll out some, wrap in plastic, and rest for 30 min in cooler, keep rectangle shape.
-2 folds in croissant dough today, last fold tomorrow before shaping.

-Croissant dough should have expanded 2x’s while retarding overnight in cooler.
-unwrap, roll in opposite of last direction of previous fold with seam on top.
-punch out any air, break up butter with rolling pin.

-roll out; plasticity of dough is important, try to keep rectangular shape.

-brush excess flour, fold in thirds.

-now that has all folds dough is called Pâton.
-put back in cooler.

Shaping

-Roll to ¼” thick, 3mm.

-Make sure the dough is relaxed, the gluten is developed but is done shrinking.
-should be around 3 oz before baking, loose 10% weight in baking.
-When rolling out to cut croissants, dough should measure 8” height. Using a croissant cutter, roll along the length of the dough to cut them evenly. Use metal wheel slicer if any edges not clearly cut.

-For Chocolate croissant roll dough to 5 ¼” tall, and cut each piece to be 3 inches wide.
-Dust off excess flour.

-Stretch out a little bit, pull thumb down center, the edges have lamination in tact.
-want 7 ridges when rolled.
-spread V at top and roll.
-Pulling thumb down prevents center from being too thick.
-Roll the dough over, don’t press down.
-The seam should be at the bottom.

-Eggwash before proof, and again after. A slow proof is best. Proof for one hour.
-Brush very light egg wash on before baking.
-Bake 385 convection oven, steam for 2 seconds. Around 15 minutes.
-The steam delays the formation of a crust and gives the inside a chance to rise.

Baked Croissants
-see more layers when there is no egg wash on the sides of the ridges.
-chocolate croissant can be dusted with powdered sugar
-should be honey comb texture inside, lot of pockets.
-want to see each and every layer.
-looking for 7 ridges, uniform size and shaping.

-top and sides don’t feel or look greasy, not too sweet, slight acidity.

-retarding can be done in bulk or after shaped
-freeze dough in bulk, in pâton, or shaped un proofed