Pastries

• an unleavened dough is known as a ?

  detrempe
• Do Danish and Croissant dough rely on yeast for leavening?

  Yes
• What does the french term mile feuille mean?

  one thousand sheets
• What does SPS stand for?

  Special Pastry Shortening
• The amount of butter folded into the dough equals the amount of flour used to make the dough
• Butter amount equaling flour amount is a full puff dough
• 75% less butter than flour is a three - quarter puff dough
• The most common blend is 75 percent bread flour and 25 percent cake flour
• Should you rest puff pastry dough before rolling?

  Yes
• Do you rest the dough in the fridge between roll outs?

  Yes
• How many times do you rest and refrigerate puff pastry dough?

  4 times
• How long do you rest puff pastry dough in the fridge?

  20 mins
• Which is more stable? Single or Double Book Folds?

  Single
• Blitz method has 3 folds and the French method has 4 folds
• Should you use French or blitz method for vol - au - vents?

  French
• Before baking vol-au-vents..

  Let them rest in the fridge for 15 mins
• Bake vol - au - vents at 400 F
• Can Napoleons be made from dough trimmings from French Method?

  Yes
• BE sure to dock the napoleon dough before baking
• The filling in a Napoleon is a mixture of pastry cream and whipped cream
• the top of the napoleon is covered in flat icing or white fondant
• What flour would you use for choux paste?

  Hard or Bread Flour
• Does all water or all milk provide crisper cream puffs?

  All water
• Choux paste must cool to 60 degrees Celsius before you add the eggs
• Choux paste piped into a ring shape makes what desert?

  Paris - Brest
• Start baking choux paste at 420 F (215 C) then down to 375 F (190 C)
• A puff pastry dessert filled with almond cream is known as?

  Pithivier