Puff pastry how many layers

Have been wanting to make this for a while : Thank you I have a question: My puff pastry is really buttery, is this normal? Usually wouldn't complain about too much butter :D. Puff pastry is supposed to be buttery. It's the butter between the layers that makes it puff. If the butter is leaking out it would be because the butter got soft during the lamination process and squeezed out through the layers.

Made the best Croissants I ever made, rose beautifully. Incredibly tender inside and flaky. Thanks for a great recipe. You're welcome. Also, I have a recipe for Sourdough Croissants if you have a sourdough starter.

I have it on my "to do" list to do a yeasted croissant recipe. Thank you so much for this recipe! I've always wanted to try to make puff pastry but was intimidated until now.

Finding your recipe is what pushed me to finally do it! I plan on making croissants with my dough, but I don't see a puff pastry croissants recipe on your website just the sourdough croissants. Do you have any recommendations for oven temperature or cooking time? Croissants are made with a laminated dough, but are not made with puff pastry. Puff pastry does not have yeast in the dough and croissants do. They're a different product all-together. You can certainly roll and cut puff pastry into the shape of a croissant.

Just follow the directions for shaping the croissants. They will taste and rise differently than real croissants. As of now I don't have a croissant recipe using yeast on the website.

I have it on my "to do" list. Jump to Recipe. Continue to Content. Instructions Mix together the cold water, vinegar and salt. Stir to dissolve the salt. Place the all purpose flour into a large mixing bowl. Pour the water over the flour and use a silicone spatula or wooden spoon to mix until most of the water is absorbed.

Still working in the bowl, gently squeeze the dough until it comes together. Knead just a few times to form the dough into a ball, wrap in plastic and refrigerate at least 30 minutes. Draw an 8" square in the center of a 12"x16" piece of parchment paper. Flip the paper over and line the 4 sticks of butter, side by side, in the middle of the square.

Fold the parchment over the butter to form a packet. Use a rolling pin or other heavy object I use the flat side of a meat tenderizer to flatten the butter to fill the 8"x 8" square. You can lift the paper if it sticks. Trim and rearrange the edges of the butter as needed to make a neat square. Fold the butter into the parchment and place in the refrigerator. Remove the dough from the refrigerator.

Roll the dough to a 10" square. Roll out half of the puff pastry and cut into 8 smaller pieces. Add a generous portion of the topping but take cake to keep the sides free to get that real crunch. Back in the oven at C F for minutes until the pastry has turned a nice light brown. Enter your email address below to subscribe to our weekly newsletter. How does 1x4x4x4 equal 56? I get 64 layers Counting layers has always been confusing Thanks Ken. There are a lot of vendors that make this type of machinery.

Add Comment. Post Comment. This site uses Akismet to reduce spam. Learn how your comment data is processed. What is puff pastry? Fat in puff pastry Puff pastry contains a lot of fat, it needs the fat to form all those layers. The math of folding If you would just do a simple fold over the middle, you will be doubling the number of layers. The importance of temperature In order to make all those layers it is very important that the fat in between the dough layers remains solid. The importance of the right fat Originally, the fat used for making puff pastry was butter.

Making puff pastry in a bakery Puff pastry is made in a very similar way in a bakery as it would be at home. Instructions In a bowl, weigh out the flour, egg, water and salt. Knead together into a smooth dough. There is no need to form a lot of gluten, so you don't have to knead it as extensively as bread. Knead it until it has come together into a soft flexible ball.

Add more water or flour if you need it. The final dough shouldn't be sticky. Cover the dough and leave it to rest for 15 minutes. Don't skip this wait! During this wait your gluten will relax again making it a whole lot easier to roll out your dough.

If it is warm in your working area, store the dough in the fridge, also store it in the fridge if you're planning to wait a little longer max. Take your butter and place it in between two large sheets of plastic foil. Using a dough roller, smash the butter into a flat disk approx.

Try to keep it in a rectangular shape, that will make the next step easier. Store the butter in the fridge until you use it. Roll out the dough into a rectangle about twice the length of the butter slab. Place the butter slab on one side of the dough and fold the other half of the dough over the slab.

Close of the edges of the dough to ensure that no butter is sticking out. Roll out the slab into a long rectangle again.

If you need to, gently cover with flour. For all the next several steps you want to limit your use of flouring the dough, however, do use enough to prevent it from sticking to the counter since that will make your life more complicated. It is best to gently sprinkle with flour before starting to roll again, that way the flour gets incorporated during rolling and won't prevent the layers from sticking together after folding.

Make a bookfold see photo below of the side of the dough after a bookfold , along the long side of the dough you fold the top quarter inside, same for the bottom quarter. Having too many layers, in my opinion can also risk you rupturing some of the thin dough and compromise on the layers. This is why most industrial baker would prefer to buy in special butter made just for laminated pastries.

These butters are sometimes called the " pastry butter " or " French Butter ". I have only ever used two types of industry brand butter imported from France. These butter has been chemically altered that changes the workability of the butter, making it more extensible which is important when you are trying to roll them out as they have less tendency of breaking up when being rolled.

Pastry Butter or French Butter usually have a higher melting point, with each brand being different. Melting point of the butter used is important when laminating pastries as a normal butter with low melting point can make rolling the pastry difficult and messy. It is also especially important that a high melting point butter is used when you are baking or rolling the laminated pastries to prevent the butter from melting too soon before it starts baking or during rolling, which can compromise the layers you work so hard to achieve.

The below are the types of common French Butter I used and know of:. It is common to use substitute fat such as lard for the lamination process.

However, lard lacks the flavour that butter can give. It is therefore recommended that good quality butter or cultured butter are use for the purpose of laminating puff pastry. Beurrage: Beurrage refers to the butter used in the lamination of the the pastry. In some recipes, butter used in the lamination process are added with a certain amount of flour before being rolled out to sheets.

The additional flour makes the butter more flexible and easier to handle and shaped into sheets without them setting too hard which can brittle and break during rolling if the butter gets too cold. Locking in : Often the initial steps in doing lamination involves rolling the "Detrempe" to a certain length and width u sually twice the length of the butter with the same width.

The butter is then place in the centre of the dough and with the excess of the dough on both sides wrapping the top of the unsealed butter. The process of sealing off the butter with the detrempe is referred to as "Locking in" as you are locking in the butter into the dough.

Although this is one of the many ways to do lamination as there are various other methods such as the "English Method" or the Inverted Puff Pastry which uses a different way of initiating the lamination process.

In this post, we are just going to go with the "traditional" Method. Puff Pastry. Note: There are a total of 6 "Single Fold" and we will be performing two sets of folds between each rest. With each sets of folding, do two finger indent to remind yourself where you are at. For example, for the first set, you would have done 2 single folds, so make two finger indents on top of the dough, wrap and then rest the dough in the fridge.

When you are ready to roll again, you will know that you have 2 more sets of single folds to perform. So, on the second sets, you will place 4 finger indents on top of the dough and so forth. This method is more useful for when you are making more than 1 puff pastry dough where you will be alternating between a number of pastry and is suitable for when you are on a production line. Nevertheless, it is still a good reminder for those of you who are forgetful like myself, trying to do too many things in a day.