TOPIK 6 (BASIC PASTRY)

CHAPTER 6

Basic Pastry - Pate
Feuilletee

DR. MOHD NAZRI BIN ABDUL RAJI
CIK NUR SYUHADA BINTI JABARUDIN



Content

• Introduction
• Types Pate Feuilletee
• Basic Ingredients
• Common Equipment, Tools and Utensils
• Methods of Pate Feuilletee Making

• Other Related Techniques

• Characteristics of Quality Pate Feuilletee
• Pate Feuilletee Faulty, Causes and Prevention

INTRODUCTION

Introduction

• Pate Feuilletee = Puff Pastry
• Classic french pastry that characterizes by a light weight,

multitude of golden brown flaky layers and buttery.

• Used for both savoury and sweet fillings and toppings.

• Puff pastry is a laminated or rolled-in dough

• It is made up of many layers of fat sandwiched between layers of
dough.

• No yeast is used as compared to Danish pastries and Croissants
• Steam, created when the moisture in the dough is heated helping

it to rise.

TYPES OF PATE FEUILLETEE

Types of Pate Feuilletee

• Generally the types of Pate Feuilletee are named after the
method of making and degree of flakiness of the end
products. Such as:

• Traditional Puff Pastry
• Blitz Puff Pastry
• Reversed Puff Pastry

Types of Pate Feuilletee

• Traditional Puff Pastry

• Made by fat (Beurrage) into a sheet of dough
(Détrempe) - Repetition of folding the dough to create
alternate layers of fat and dough.

• The fat for traditional puff pastry is typically 50 percent
of the dough weight.

• Traditionally, on the average of only 50 percent of the
flour is hydrated for the dough.

• The dough is fairly stiff, which is required to create distinct
layers of dough and butter.

Types of Pate Feuilletee

• Blitz Puff Pastry

• The most basic type of puff pastry
• “Blitz” means lightening in Germany which also define

its fast method in making.
• This may be similar to Flaky Short Crust but the size of

fat left unmixed is larger thus creating much more
flaky textures.

• Having cold fat is essential to avoid it blended thoroughly into
the dough causing the elimination of the flaky layers.

• The number of folds/turns are limited to avoid missing
layers when baked.

Types of Pate Feuilletee

• Reversed Puff Pastry

• Also known as Inverted Puff Pastry.
• Generally the same principle as the Traditional Puff

Pastry but the position of Dough and Fat being
inverted.
• Believed to be the most flakiest puff pastry due to the
inversion that created more fat layers.
• However this is the most difficult to handle especially
in warmer environment.

BASIC INGREDIENTS

Basic Ingredients Fat

Flour

Liquids

Ingredients

Flour

Specification Function Storage

• White wheat flour generally the • Building structure for • Cool and dry place
obvious choice. the body of the crust. • Preferably air-tight

• Bread flour is the best as the • Partially imparts color. container
strengths builds for the crackling • Gives enough firmness
crispy flakes of the end products.
without being too
tough.

Ingredients

Fats

Specification Function Storage

• In-Dough: • Flavor - Butter. • Refrigeration for
• Butter as best flavor • Creates steam to butter.
• Margarine as substitute for
puff the dough • Lidded container for
cost effective option. layers. margarine and
• Tourage: • “Frying” the dough shortening in room
layers to become temperature.
• Butter as best flavor. crispy flakes when
• Pastry margarine for ease of fully baked.

handling

Ingredients

Liquid

Specification Function Storage

• Water is normally used in any • Base for initial flour • Lidded and
Pate feuilletee recipe. granules refrigerated for milk.
gelatinization before
• Other liquid may be used for baking.
flavour enrichment like milk. • Structure and
Texture.

Ingredients

• Supportive ingredients (Additives)

• Flavoring

• Salt

• Balances out the overall flavors of end products.

• Extract

• Natural flavor substances (flavor and odor) that extracted by alcohol
solution.

• Essence/Flavoring

• Artificial compounds that resemble flavor and odor of intended flavor.

• May be found in “nature-identical flavoring” grade: closely resembles natural
flavor.

• Sugar

• Sweetness may be added to the dough and also as agent for crispier flakes
of the puff pastry.

• Eggs

• Can be added to the dough for richer flavor but it might result in tender
crisp flakes instead of crunchy flakes of the puff pastry.

COMMON EQUIPMENT, TOOLS
AND UTENSILS

Common Equipment, Tools and

Utensils Mixer

• Electric mixer Baking Oven

• Hook attachment

• Oven

• Baking sheet/pan
• Scraper/spatula Baking Tray

• Mixing bowl

• Measuring tools

Mixing Bowl

Spatula/Scraper

Measuring Tools

Common Equipment, Tools and

Utensils Rolling Pin

• Miscellaneous: Pastry Wheel

• Rolling pins Paring Knife
• Pastry wheels
• Paring knives
• Cookie cutter
• Pastry brush

Pastry Brush

Cookie Cutter

METHODS IN PATE
FEUILLETEE MAKING

Methods in Pate Feuilletee
Making

• In making Pate Feuilletee there are some points needed
to be considered:

• The fat to be rolled-in the dough

• The fat should be at the same consistency as the dough for better
lamination. pastry margarine is always the safest option as its plastic
consistency ease the overall process of making pate feuilletee.

• Type of enclosing the fat

• Layering of fat and dough might have started in the first enclosing of
fat.

• There are two types of enclosing the fat at initial stage:

• English Method

• Similar to Three-Folds where the dough is rolled into a rectangular with three
section and the lamination fat will cover 2 sections of the dough. the no fat
section will be folded into the middle and the other end on top of it to seal the
fat into the butter.

• This initially creates the layers but does not count as the first fold.



Methods in Pate Feuilletee
Making

• French Method

• Also known as “Envelop” method.
• The dough is rolled into a larger sheet of square and the fat is shaped into a

smaller square. The fat then put into the middle of the rolled out dough with
edges meeting the wider side of the dough. then the edges of the dough folded
over the fat into the middle meeting all four edges of the dough. it is then
crimped together and sealed the fat in the dough.

• Type of folds/turns

• Three-Folds

• Also known as Simple Turn or “Tour Simple” in French.
• Similar to the English method of enclosing fat.

• Four-Folds

• Also known as Book fold, Double Turn, or “Tour Double” in French

• The amount of turns

• The amount of turns will depends on the recipe essentially

• The smaller the amount of laminating fat, the lesser turns needed.

• Excessive turns may result in missing layers of lamination and will cause puff
pastry not to rise properly.



CHARACTERISTICS OF
QUALITY PATE FEUILLETEE

Characteristics of Quality of
Pate Feuilletee

• Texture

• Characterized by crispy and flaky layers.
• It should be dry and not tough to bite.

• Color

• Puff pastry should be golden brown and even in color of a perfectly baked ones.
• Using margarine of artificially colored to bright yellow may result in good golden

brown products.

• Flavor

• Pate feuilletee generally doesn't taste like anything as it is used for carrier for
other toppings or fillings that can be sweet or savoury.

• Aroma

• Pate feuilletee relatively does not have any apparent aroma because of the fillings
will be the one actually give the aroma.

PATE FEUILLETEE FAULTY,
CAUSES AND PREVENTION

Pate Feuilletee Faults, Causes
and Prevention

Faults Probable Causes Prevention

Missing layers/doesn't rise • Too many turns. • Avoid too many turns
• to keep the layers.
• Laminating fat too little. use appropriate
amount of laminating
• Rolling dough too thin • fat.
Roll the dough enough
when folding. to be folded.
Use correct oven
Oven temperature too temperature.

low. •

•

Shrunken • The dough did not • Avoid over kneading

rested long enough. the dough before

• Gluten overdeveloped. laminating with the fat.

• too many handling of • rest the dough

the dough. between folds.

• rest the dough before

using the finished puff

pastry.

Pate Feuilletee Faults, Causes
and Prevention

Faults Probable Causes Prevention

Uneven rise • Irregular rolling and • Rolling in the fat into
folding in laminating dough needed to be
Pale color process. even and gradual.

• Uneven rolling when • when shaping the puff
makeup/shaping the pastry before baking,
end product before evenly thinning out the
baking. sheet throughout.

• Laminating fat is • When using butter for
melting while folding. folding, keep the dough
chilled to avoid
• Baked not long weeping of butter.
enough.
• Bake at the right
• Oven temperature too temperature and time.
low.

END OF TOPIC

Credits

1. Professional Baking (7th ed.) Wayne Gisslen
2. https://thewirecutter.com/reviews/best-rolling-pin/
3. http://www.trendware.com.tw/product/adjustable-multi-row-pastry-wheel-cutter/
4. https://www.bedbathandbeyond.com/store/product/j-a-henckels-international-forged-elite-2-

piece-paring-knife-set/1044105280
5. https://mytrystwithbaking.wordpress.com/tag/puff-pastry-2/
6. https://www.seriouseats.com/2014/06/how-to-make-easy-blitz-puff-pastry.html
7. http://bloatalrecall.blogspot.my/2011/02/puff-pastry-dough-homemade.html
8. https://www.williams-sonoma.com/products/round-cookie-cutter-set/
9. https://www.amazon.com/Silicone-Basting-Pastry-Kitchen-Cooking/dp/B00HL3UZ72