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| Croissant and Danish made by Me, Novi and Agung |
Introduction
The origin of puff pastry and Danish pastry is thought to be the Turkish baklava. Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire. Filo dough is paper-thin sheets of unleavened flour dough used for making pastries. By adding yeast to the dough, puff pastry becomes Danish pastry.
In Scandinavia and in Denmark in particular, the term “Danish” pastry is not used. In these countries bakers talk about “wienerbrot” which literally means “bread from Vienna”. In French the term used for Danish pastry is “viennoiserie”, again referring to Vienna as the origin of these products. In Austria itself it is called “Plunder”.
We all think that a croissant originated in France. While traditionally ascribed to the French painter and cook Claude Gelée who lived in the 17th century (the story goes that Gelée was making a type of very buttery bread for his sick father and the process of rolling the butter into the bread dough created a croissant-like finished product), the origin of the croissant lies in Vienna. The shape of the croissant is a crescent moon and was first made by the bakers of Vienna during the 1683 siege of their beloved city by the Ottoman Empire. They made a “Plundergebäck” in the shape of a crescent moon to betray the position of the Ottoman army. Years later when Marie-Antoinette (2/11/1755 – 16/10/1793) married the French heir to the throne (Louis XVI) the product became known in France. The shape of the product was that of a half moon or “lune croissante” in French. Hence the name “croissant” in French.
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| Puff Pastry made by Chef Salam |
Lamination
There are basically 3 methods to make puff pastry and Danish pastry: French method, Dutch method and the extruder system.
In the case of the French method, the roll-in fat is spread or spotted over 2/3 of the dough which previously has been weighed and sheeted into a rectangular shape. The uncovered portion of the dough sheet is folded over half of the fat covered portion and the other half is then folded over the doubled up dough portion. This results in three layers of dough with two layers of fat sandwiched between them. After 20 – 30 minutes rest in the retarder, the layered dough is sheeted to an uniformed thickness of 1,5 – 2,0 cm. The reduction of the thickness should happen slowly and smoothly by using a roller table and should not happen too abrupt.
The dough rest allows the dough to relax and gives the yeast the opportunity to adapt to its new environment.
The dough piece is then given a 3-fold by folding 1/3rd of the dough over the centre section and then the 3rd section of the dough is folded over the doubled up section. The dough should rest again in a retarder for about 20 – 30 minutes. This process is repeated a number of times in order to create more layers. The number of folds vary based on the amount of roll-in fat and can be as much as 264 layers for puff pastry. For Danish pastry 48 to 64 layers normally are sufficient.
In a second method, the "Dutch system" (also sometimes called the Scottish method) a higher melt point roll-in shortening is combined in the mixer with a semi mixed dough. This method utilizes the same technology as used for mixing pie doughs. The roll-in fat must be firm and is cut into small cubes measuring about 3 centimetres on each side. These chunks are dispersed in the flour before the liquids are added. After all the ingredients are combined, water and eggs included, they are blended together without significant gluten development. The dough is then allowed to hydrate properly for about 30 minutes before lamination. Then, the dough is sheeted out to the desired sizes, folded, and retarded. From here a manual or semi-automated system is employed for the remaining process.
A third method, the "extruder system" has come about with the use of high speed sheeters. In this system, the roll-in shortening is applied to the dough piece by a shortening extruder. The dough is cut, folded into a threefold or four-fold unit, quarter turned, and sheeted again. The dough is retarded for up to six hours, and then it is returned to the make-up line where it is sheeted and folded again. From here the dough is retarded for an additional period of time before the make-up process.
Equipment for continuous lamination is available to laminate pastry dough on a continuous basis. There are essentially two different systems used for incorporation the roll-in fat and two systems for laminating. The products manufactured with this type of equipment are generally intended for wholesale distribution, and their flakiness and size are limited to reduce breakage during shipment.
Since puff pasty doughs become less extensible with increased lamination, most automated laminating lines utilize two reduction (sheeting) and laminating stations positioned in a 90 degree angle to each other to equalize directional stress in the dough.
The roll-in fat is either co-extruded on the inside of a hollow tube of extruded dough or deposited as a continuous layer of fat on top of a continuous layer of dough which is then covered with a second layer of dough. After some sheeting and cross-sheeting the laminated dough is folded in a back-and-forth motion on the slowly moving stacking table. The speed of the stacking table conveyor determines how much each layer overlaps the previous layer and the degree of lamination. The dough can be stacked as high as 15 centimetres without causing problems at the reduction station, where a multiple roller system reduces the stacked dough to the desired thickness of about 1,5 centimetre. Since these rotating rollers move with the dough and the gap between them and the take-away conveyor sections is gradually narrowing from roller to roller, this reduction in dough thickness is rather stress free and allows to obtain products with a regular shape.
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| Adding shortening in croissant/danish dough |
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