Puff pastry

Puff pastry, also known aspâte feuilletée, is a light, flakypastry, its base dough (détrempe) composed of wheat flour and water. Butter or other solid fat (beurrage) is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer.
This produces alaminated dough. Duringbaking, gaps form between the layers left by the fat melting; the pastry isleavenedby steam from the water content of the fat as it expands, puffing the separate layers. The pastry layers crisp as the heated fat is in contact with its surfaces.
While modern puff pastry was developed in France in the 17th century, related laminated and air-leavened pastry has a long history. In Spain, likely built upon Arab or Moorish culinary traditions, the first known recipe for pastry using butter or lard following the Arab technique of making each layer separately, appears in the Spanish recipe bookLibro del arte de cozina('book on the art of cooking') by Domingo Hernández de Maceras, published in 1607.Hernández, the head cook of a college of theUniversity of Salamanca, already distinguished between filled puff pastry recipes and puff pastry tarts, and even mentions leavened preparations. Francisco Martínez Motiño, head chef toPhilip II of Spain(1527–1598),also gave several recipes of puff pastry in hisArte de cocina, pastelería, bizcochería y conserveríapublished in 1611.In this book, puff pastry is abundantly used, particularly to make savoury game pies.
The oldest known documented recipe for puff pastry in France was included in a charter by Robert,bishop of Amiensin 1311.The first recipe to explicitly use the technique oftourage(the action of encasing solid butter within dough layers, keeping the fat intact and separate, by folding several times) was published in 1651 byFrançois Pierre La VarenneinLe cuisinier français.Modern French puff pastry was then developed and improved by the chef M. Feuillet andAntonin Carême.
The method is sometimes considered the idea of the famous painterClaude Gelléewhen he was an apprentice baker in 1612. Historical evidence for this is negligible, but it is retained as culinary lore.The story goes that Lorrain was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created acroissant-like finished product.
The production of puff pastry dough can be time-consuming, because it must be kept at a temperature of approximately 16 °C (60 °F) to keep the shortening from melting and the layers melding; it must rest in between folds to allowglutenstrands time to link up and thus retain layering. Therefore, between each step the dough is rested and chilled. Before re-rolling, the dough is rotated ninety degrees, so that it is rolled at right angle relative to the previous "turn" (as each step is usually referred to). After rolling, another thin layer of butter is applied, the folding and resting are repeated.
The chefJulia Child's method has 72 layersfor rough-puff pastry (pâte demi-feuilletée) and 729 layersforpâte feuilletée fine.
The number of layers in puff pastry is calculated with the formula:
whereℓ{\displaystyle \ell }is the number of finished layers,f{\displaystyle f}the number of folds in a single folding move, andn{\displaystyle n}is how many times the folding move is repeated. For example, twice-folding (i.e. in three), repeated four times gives(2+1)4=81{\displaystyle (2+1)^{4}=81}layers.
Commercially made puff pastry is available ingrocery stores. Common types of fat used includebutter,vegetable shortenings,lardand margarine. Butter is the most common type used because it provides a richer taste and superiormouthfeel. Shortenings and lard have a higher melting point therefore puff pastry made with either will rise more than pastry made with butter, if made correctly. Puff pastry made in this manner will, however, often have a waxy mouthfeel and more bland flavor. Specialized margarine formulated for high plasticity (the ability to spread very thin without breaking apart) is used for industrial production of puff pastry.
Since the process of making puff pastry is generally laborious and time-intensive, faster recipes are fairly common: known as "blitz","rough puff", or "flaky pastry".Some of these recipes combine the butter into thedétremperather than adding it in the folding process and are thus similar to a folded short crust. Many retain the layering process, but the number of steps ("turns" or "tours") is reduced. Alternatively, or in addition, the butter is scattered over the dough-layer surface in small pieces, or grated, rather than in a single mass or block. Time and effort to evenly distribute the fat in a single mass is thus avoided, and chilling time may be reduced as less handling of the butter generally keeps it at a lower temperature.
This process makes rough-puff more similar to another laminated pastry,phyllo(or filo). The dough for phyllo is stretched and rolled to its final pre-baking size. Layering is done immediately before baking, with a small amount of oil or melted fat (usually butter) brushed on one layer of dough, which is then topped with another layer that is also brushed with the fat; the layering is repeated as often as desired. When the phyllo bakes it becomes crispy, but since it contains somewhat less water, it does not expand to the same degree as puff pastry. Puff pastry also differs from Austrianstrudeldough, orstrudelteig, which more closely resembles phyllo, in thatstrudelteigis stretched (and rolled) into a very thin sheet. Most of the fat is incorporated intostrudelteig, rather than applied to sheets. For strudel, pastry layers are achieved by rolling the (lightly fat-coated) dough around the filling multiple times; some phyllo pastry dishes also use this method.
Versions of puff pastry are leavened withbaker's yeastto createcroissants,Danish pastryorpain au chocolat; these may be considered as being in a category distinct from puff pastry. Such preparations are known collectively asViennoiserie.