3000 Layers - Puff Pastry

Did you know that proper Puff Pastry has over 3000 layers! Puff pastry is a versatile product and a staple in every pastry kitchen. It is produced by alternating layers of fat and dough in a very precise folding method. The trapped water in the layers of butter quickly turns to steam in the oven and causes each layer to rise independently creating the many layers associated with this pastry. Puff pastry is neutral in flavor and therefore is a great container for both savory and sweet applications. Puff pastry is considered a laminated dough in addition to Danish Dough and Croissant Dough (which contain yeast and will be the subject of another post). The Pastry Arts Program at Platt College - Moore Campus teaches all of our students during their second kitchen class - Classical Pastry (PA-105) the fundamentals of laminated dough during the first three days of the thirteen day course. The photo below shows the layering associated with puff pastry. Most commercial kitchens will purchase pre-made puff pastry (frozen and a great convenience). Here at the Pastry Arts Program the students make and laminate their puff pastry by hand in classical pastry fashion! Hard work but worth every bite! Now, on to Pies!!

http://www.plattcolleges.edu/Culinary/Culinary-Disclosures.htm Since 1979, Platt College exists with one purpose; to create a workforce of professionals with the skills and training necessary to answer the needs of today's and tomorrow's workplace. The college is located in Tulsa, Moore, Lawton, Central and North Oklahoma City as well as in Dallas, Texas. For more information call 405-946-7799, or visit www.plattcolleges.edu.