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| Air and steam, as the water evaporates the steam provides leavening, as gases are released they help with leavening |
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| refers to the layers of dough and butter in puff pastry |
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| the water and flour dough part of puff pastry |
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| the method of making puff pastry by incasing the roll in fat in the dough then rolling out and folding the pastry until laminated with many layers |
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3 kinds
butter- 80
shortening- 120
puff pastry shortening- 105
provide phyisical leavening by seperating the sheets of dough |
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| need % have = conversion factor |
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| 8 oz and 2 T and 1/2# and 226.4g |
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| 2 pt and 32 oz and 2#and .95L |
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| the degree of excellence of a raw or finished product |
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| A measurment of weight, count, or volume |
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| 2 round puff pastry sheets, bottom sheet has layer of jam covered in frangipane/pastry cream, covered with second sheet scored and baked |
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| puff pastry filled with frangipan and topped with fruit or jam |
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| Napoleon (Mille-Feuilles) |
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| layers of puff pastry, pastry cream and fruit |
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| Oven temp for pate a choux |
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| moisture and fat and baking at a high temp 400-425 |
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