Baking Class: Viennoisiere

Front 1

what brand of dough usually has a high proportion of eggs and butter?

Back 1

brioche

Front 2

sweet rolls, coffee cakes and breakfast rolls are usually high in what?

Back 2

fat and sugar, and usually eggs, too;

they generally have a sweet filling or topping

Front 3

what gives flaky texture?

Back 3

rolling and folding of fat into dough

Front 4

croissant doughs usually contain about how much sugar?

how much sugar for Danish?

Back 4

croissant - 4%

Danish - 15%

Front 5

what are the main laminated doughs?

Back 5

croissant, Danish

Front 6

Danish products contain what?

Back 6

eggs;

croissants don't

Front 7

how do you figure out the amount of starter needed for daily production?

Back 7

1. if you need 2 ounces per loaf, and need to bake 38 loaves, round up to 80.

80 divided by 25 (starter grows at 25 times its weight) equals 3.2 ounces needed for the first feeding.

2. double the flour and water - or 6.4 oz (total is 16 - 3.2 plus 6.4 plus 6.4), then double the flour and water for the 2nd feeding: 32 oz water and 32 oz flour.

3. 16 + 32 + 32 = 80 oz, the amount you need

Front 8

What is Viennoiserie?

Back 8

yeast-raised products sweetened with sugar, enriched with eggs, milk and butter

also known as: sweet breads

Front 9

laminated dough is also known as what?

Back 9

rolled-in dough

Front 10

what are the 2 categories of Viennoiserie?

Back 10

laminated and no-laminated

Front 11

what are the 3 types of lamination?

Back 11

puff pastry
croissant
Danish

Front 12

why is puff pastry unique?

Back 12

doesn't rise by yeast but by steam

Front 13

what are some examples of non-laminated bread?

Back 13

brioche
pannetone
pan d'or
Kugelhopf
sweet roll dough
stollen

Front 14

what is lamination?

Back 14

process of rolling and folding dough that results in flaky product

Front 15

what is the French term for lamination?

Back 15

tourage

Front 16

rolled and folded dough is called what?

Back 16

turn

Front 17

what is the dough piece called in French?

Back 17

detrempe

Front 18

what is the block of fat called?

Back 18

beurrage

Front 19

dough with butter locked in and turned is called?

Back 19

paton

Front 20

what is the French name for puff pastry?

Back 20

pate feuilletee

Front 21

puff pastry is a laminated dough that contains no what?

Back 21

yeast

Front 22

bake puff pastry at what temp?

Back 22

400-425 in the deck

then reduce temp for larger products

Front 23

leaking butter causes what?

Back 23

loss of rise and loss of flavor

Front 24

what are common faults of puff pastry?

Back 24

uneven size, shape
greasy
filling running out

Front 25

what causes uneven size and shape?

Back 25

uneven rolling, thickness
cutting with dull knife
failure to relax dough
uneven egg wash
excessive flour dusting
crust formed on dough, pour wrapping
oven temp too high or too low

Front 26

what causes a greasy result?

Back 26

poor distribution of fats
warm kitchen
old dough
oven too hot or too cold
product placed on warm sheet pan

Front 27

what causes filling to run?

Back 27

too much sugar, fat in filling
not enough thickening agent
too much filling
failure to make top cuts
improper sealing
dough rolled too thin

Front 28

what are some tips for puff pastry?

Back 28

don't cut dough immediately after rolling out;
allow to rest in fridge or freezer;
dough must be firm and cold when cut;
don't touch edges with fingers;
cut straight down;
place cut products upside down
always egg wash; don't let it drip down sides;
refrigerate 15 minutes before baking

Front 29

lamination tips are?

Back 29

make sure detrempe and beurrage are close in consistency, before locking in butter;
brush off excess flour;
keep edges of dough squared off;
keep edges straight when folding;
keep dough as cold as possible;
wrap well during resting

Front 30

when mixing puff pastry, the water should be . . .

Back 30

very cold;
salt should be dissolved in water for even distribution;
mix on low speed until ingredients come together;
hand knead to smooth out;
do NOT mix to windowpane

Front 31

if you develop gluten in mixing, what happens?

Back 31

makes dough too strong - tough to roll out;

may distort dough when cut

Front 32

what is a bookfold?

Back 32

the first turn - becomes a paton; rest in fridge 20-60 minutes

Front 33

how many bookfold turns does puff pastry get?

Back 33

4 bookfold turns or 6 single folds

Front 34

too many folds makes the butter too thin, causing what?

Back 34

blending into the dough, affecting flakiness and leavening

Front 35

what are the 4 types of puff pastry?

Back 35

blitz
ordinary (classic)
Italian
inverted

Front 36

what is the Italian form of puff pastry?

Back 36

pasta sflogliata

unique because: contains white wine and eggs; mixed intensively and has a longer shelf life because of the wine acidity

Front 37

what is the quickest type of puff pastry?

Back 37

blitz - made in 1 hour

no detrempe or beurrage; made up like flaky pie dough;
doesn't rise; don't use for bouchees or vol-au-vents

Front 38

inverted puff pastry is unique how?

Back 38

the beurrage goes on the outside (40%) flour; the detrempe (30% butter) goes on the inside

Front 39

ordinary puff pastry contains what?

Back 39

flour, fat, water, salt and sometimes an acid

usually no sugar
has a detrempe and a beurrage

Front 40

what flour is good for puff pastry?

Back 40

low-protein bread flour

Front 41

how much fat is in a detrempe?

Back 41

4-10% of flour weight, which increases extensibility

Front 42

amount of butter in beurrage can be how much?

Back 42

50-100% based on weight of detrempe

Front 43

blitz puff pastry has how much butter?

Back 43

75%

Front 44

what do acids like lemon juice, vinegar and wine do for puff pastry?

Back 44

acidity slows down oxidation - extends shelf life;
delays formation of gray speckles;
increases dough extensibility
since there's no sugar, egg wash is needed for color

Front 45

which version of puff pastry shrinks less than ordinary pastry?

Back 45

inverted

Front 46

blitz pastry is suitable for what puff pastry dessert?

Back 46

Napoleon or other cream-filled versions

Front 47

what does "blitz" mean?

Back 47

lightening

Front 48

what is the quantity of rolled-in fat in puff pastry?

Back 48

50-100% of weight of flour, or 8 ounces to 1 pound of fat per pound of flour

Front 49

why is butter the preferred fat for rolling in?

Back 49

flavor

mouthfeel

Front 50

how much can puff pastry rise?

Back 50

8 times its original size

Front 51

what is an item wrapped in puff pastry such as cheese, meat or fish called?

Back 51

en croute

Front 52

what is the French term for a Napoleon, meaning 1,000 layers?

Back 52

millefeuille

Front 53

what is a cinnamon or almond straw about 3-4 inches long?

Back 53

sacristan

Front 54

what is a pastry made with puff pastry and pate choux filled with cream chiboust, garnished with caramelized profiteroles?

Back 54

St. Honore

Front 55

what is a baked fruit strip?

Back 55

jalousie

Front 56

what is a turnover?

Back 56

square of puff pastry with filling placed in the center and folded into a triangle

Front 57

what is a round turnover?

Back 57

chausson

Front 58

what is a moon or crescent-shaped piece of puff pastry for garnishing seafood dish called?

Back 58

fleuron

Front 59

what is a puff pastry cookie resembling palm leaf called?

Back 59

palmier

Front 60

what is an inverted caramelized apple tart called?

Back 60

tart tatin

Front 61

what is a square-shaped pastry cup called?

Back 61

vol-au-vent

Front 62

what is a small cup made for sweet or savory fillings called?

Back 62

bouchee

Front 63

what is an apple compote and almond cream filled with pastry topped with royal icing and almonds called?

Back 63

jesuites

Front 64

what is a tart lined with puff pastry, filled with almond cream, topped with royal icing and puff lattice called?

Back 64

conversations

Front 65

what is a pastry made with 3 layers of puff, filled with cream and topped with fondant called?

Back 65

Napoleon

Front 66

what is a cornucopia-shaped pastry shell called?

Back 66

cream horn

Front 67

viennoiserie are characteristically what in flavor and texture?

Back 67

sweet-tasting with a soft, tender structure

But some types are flaky, such as laminated dough

Front 68

which products are often made for Christmas?

Back 68

stollen

pannetone

hot cross buns: Easter

Front 69

puff pastry is what kind of dough?

Back 69

laminated dough with no yeast

Front 70

the large amount of fat and sugar found in rich doughs affect what?

Back 70

gluten development

fermentation of dough

Front 71

due to hygroscopic nature, large amount of sugar interferes with what?

Back 71

yeast fermentation, slowing it down

Front 72

rich dough can be defined as what?

Back 72

dough containing at least 20% fat

Front 73

rich doughs are used for products generally eaten when?

Back 73

breakfast, snack, dessert

Front 74

large amounts of both fat and sugar interfere with what?

Back 74

gluten development

How: fat coats gluten strands, shortening them; sugar is hygroscopic so competes with gluten proteins for water

Front 75

rich dough must be mixed differently from lean dough to overcome the effects of fat and sugar, Tor F?

Back 75

true. If fat exceeds 15%, withhold at the beginning of mixing and add after dough has developed some strength. Pound butter with rolling pin to soften before adding.

Front 76

If sugar exceeds 12% for dough, half may be included at the beginning of mixing and the other half added after some gluten strength develops, true or false?

Back 76

true

mix it with a little water or egg so you know it dissolves properly in the dough

this will shorten mixing time

Front 77

which dough has to be mixed longer, rich or lean?

Back 77

rich, because of the fat and sugar interfering with gluten development; takes longer to develop

Front 78

why refrigerate ingredients before mixing a rich dough?

Back 78

so the dough doesn't get too warm during mixing

Front 79

what is a mixing method for rich dough?

Back 79

modified straight dough: use the paddle to mix fat, sugar, salt and NFDMS, spices, zest. Eggs are added and blended in. Liquid is then blended in. Now use dough hook; add flour and yeast. Dough is mixed on speed 1 for several minutes, then speed 2 until gluten is developed

Front 80

puff dough should be what when cut?

Back 80

firm and cool

if soft, layers may stick together at the cut edges

Front 81

how should you cut puff dough?

Back 81

straight down, with a sharp tool

Front 82

don't touch cut edges with fingers or layers may stick together, true or false?

Back 82

true

Front 83

for best results in puff dough rising, do what?

Back 83

place units upside down, with cut layers at the bottom

Front 84

rest the made-up product how long?

Back 84

30 minutes at least

1) relaxes gluten
2) eases shrinkage

Front 85

trimmings can be pressed together, keeping layers in the same direction, then do what to complete the prep process?

Back 85

do a 3-fold turn

Front 86

why bake at 400-425?

Back 86

cooler temp wouldn't create enough steam, and higher temp sets the crust too quickly

Front 87

bake a pithivier high at 400, then turn down to 350 to finish, true or false?

Back 87

true, because it takes so long to get the interior set

Front 88

what causes shrinkage?

Back 88

not relaxing the puff dough before baking

Front 89

what causes poor lift or rise in puff pastry?

Back 89

too little or too much fat
dough rolled too thin
too many turns
oven too hot or cold

Front 90

what causes uneven lift or shape?

Back 90

improper rolling in
uneven distribution of fat
dough not relaxed
uneven heat in oven

Front 91

what causes fat running out?

Back 91

too much fat used
not enough turns
oven too cool

some runout is normal

Front 92

advantages of puff pastry shortening are. . .

Back 92

easier to work; not as hard when refrigerated
doesn't soften or melt at warm temps;
less expensive

Front 93

if you use a lower quantity of fat in the rolled-in dough, do what?

Back 93

leave the dough slightly thicker;

won't rise as high, and may rise unevenly when you use low quantity

Front 94

puff pastry always contains flour, liquid, salt and fat, but also sometimes . . .

Back 94

eggs
acid
sugar

Front 95

why do some chefs add in a small percentage (25%) of a weaker flour like cake or pastry flour to puff dough?

Back 95

to make dough more extensible, easier to roll out


low-protein bread flour makes dough easier to roll out

Front 96

what are the advantages of using margarine as the fat in puff pastry dough?

Back 96

has higher melting point
more plastic than butter
less expensive
contains added water - good for leavening due to steam

Front 97

percentage of butter used in the detrempe is based on what?

Back 97

weight of the detrempe, not the flour

Front 98

what is the hydration percentage in a detrempe?

Back 98

50%

Front 99

why is salt used in a detrempe?

Back 99

flavor

strengthen gluten

Front 100

what's the percentage of acid to use in a detrempe?

Back 100

1%

Front 101

rich dough products include what type of dough (lacking what?)

Back 101

nonsweet breads with high fat but low sugar so they are used as dinner breads

ex: brioche, with high butter and eggs