NEWS  »  Tips and ideas  »  How to achieve a good puff pastry?

To prepare puff pastries, croissants and other products with that crunchy and appetising puff pastry, it’s not a complicated task but it does require some care.

Control of the raw materials, precise working methods and working with equipment that allows the rolling results required by recipes, must be some of the confectioner’s concerns.

Puff pastry consists of 2 elements: the dough made from flour and water and the margarine.

The number of layers in puff pastry is achieved by overlaying the dough and the margarine with folds or turns, then rolling it out. The number and type of folds will determine the characteristics of the dough.

The rolling

Successively rolling several layers of dough and margarine allows the preparation of a good puff pastry dough, resulting afterwards in delicious puff pastries.

First of all, it is important to remember that the dough and margarine must be at uniform temperatures. If the margarine is too hard compared with the dough, when rolling out the butter, it will break and this can split the dough. On the other hand, if the margarine is too soft, it will start melting and running off the dough.

When placing the dough and margarine on the roller, it is important to sprinkle a small amount of flour so that the dough is easily rolled out and to make it “non-stick” on the rolling surface and on the roller. Too much flour can block the rollers hindering the rolling process.

The type and number of folds between the dough and the margarine are defined by the intended product to be manufactured as well as the confectioner's recipe. The book-turn method and the half-turn method (folded in 1, 2 or 3 parts) are the most common types on puff pastry.

After placing the dough and margarine on the roller, it’s simply a matter of rolling it out, i. e.:

  • place the dough and margarine on the rolling surface;
  • and move the dough from one side to the other while decreasing the thickness of rolling;


The more folds made, the more compact the dough and margarine will be, bonding them and providing excellent puff pastry results.

For the confectioner to achieve completely homogeneous pastry, the edges of the dough must always be framed with the rolling mill tables.

Another detail to bear in mind is the standing time for the dough. This time is determined by the elasticity of the dough itself. Normally, the standing time ranges from 15 to 30 minutes, during which the dough is covered with plastic and placed in a cool place.

Read: the importance of the dough sheeter


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