CHAPTER 7

Laminated
Viennessoiries

DR. ZAHIDAH AB LATIF

Content
• Introduction
• Types Laminated Viennessoiries
• Basic Ingredients
• Common Equipment, Tools and Utensils
• Laminated Viennessoiries Processes and Methods
• Dough (Detrempe) Making
• First fat (Beurrage) Incorporation
• Fold/Turn Techniques
• Shaping/Forming
• Characteristics of Quality Laminated Viennessoiries
• Laminated Viennessoiries Faulty, Causes and Prevention
INTRODUCTION
Introduction
• “Viennoiserie”
• French word that means “things from Vienna”
• Examples:
• Croissants
• Danish Pastries
• Yeast leavened dough (Detrempe) that is layered
repetitively with laminating fat (Beurrage).
• A type of rich dough.
• Contains more fat (usually butter) and sugar than lean dough for
heavier but tender products.
• Yeast from dough and Steam from fat act as leavening agents.
TYPES OF VIENNOISSERIES
Types of Laminated
Viennessoiries
Viennessoiries

(1) (2)
Croissants Danish Pastries

1. Name taken from 1. Popularly known as

the word “Crescent “Danish” in America.
Moon” 2. Heavier than
2. Generally lighter croissants as more
than Danish Pastries eggs and butter
as no eggs used in present in the dough
croissants dough. mixture.
Types of Laminated
Viennessoiries
Croissants

Danish Pastries
BASIC INGREDIENTS
Basic Ingredients
Pastry Margarine

Yeast
Flour
Sugar

Liquids

Lipids
Ingredients

Flour
Specification Function Storage
• Croissants: • Croissants: • Cool and dry place.
• White wheat flour for most of • More gluten to • Preferably air-tight
bread making or Viennessoiries. develop network container.
• Strong flour or high for stringy but soft
gluten/protein flour. bread texture.
• Danish pastries: • Danish pastries:
• May use pastry flour (med. • Lower gluten for
gluten flour/all-purpose flour) heavier but tender
pastries.
Ingredients

Yeast
Specification Function Storage
• Artisan bakers prefers fresh • As leavening agent. • Fresh:
yeast for better bread but it is • Flavor enhancer. • Refrigerated
short in shelf life. • Frozen
• Dry yeast is more popular • Dry:
among novice bakers and • Cool and dry.
commercial bread production. • Air-tight
container.
Ingredients
Lipids
Specification
• Butter gives better flavor
especially to rich dough.
• Margarine as substitute
for cost effective option.
Function Storage
• Flavor - Butter • Refrigeration for
• Shortens/lubricates butter.
gluten development • Lidded container for
for more tender and margarine and oil in
soft texture of bread. room temperature.
• The amount
used may differ
the effects
Ingredients

Sugar
Specification Function Storage
• Castor sugar is primary option • As a food for the • Lidded container
due to its solubility. yeast to support the • Air-tight container
fermentation process • Room temperature
which releases
alcohol and carbon
dioxide =
rise/volume.
Ingredients

Liquids
Specification Function Storage
• Liquids may be plain water, milk, • As yeast activator • Refrigerated.
buttermilk, cream, yogurt and alongside with sugar.
others according to specific • Binder for all
recipe. ingredients.
• Each will affects the overall • Flavor enhancer
flavor and slight texture (dairy products).
differences.
Ingredients

Pastry
Margarine
Specification Function Storage
• Special type of hydrogenated • As a leavening agent • Room temperature.
vegetable oil. (steam).
• Pliable consistency to ensure • Tenderizer.
ease of making laminated • Laminating layers to
dough. ensures crispiness off
outer layer of
products.
Ingredients
• Supportive ingredients (Optional and Additives)
• Flavoring
• Salt
• Balances out the overall flavors of end products.
• Controls yeast fermentation process.
• Texturizer
• Eggs
• Enhances texture for rich dough breads.
• Act as emulsifier for ingredients to bind well.
• Chemical bread softener
• Act as emulsifier to bind moisture in bread dough and throughout baking
to ensure moist bread texture.
COMMON EQUIPMENT, TOOLS
AND UTENSILS
Common Equipment, Tools and
Utensils Spiral Mixer

• Electric
mixer/Spiral Baking Oven
mixer
• Hook
attachment Baking Tray
• Oven
• Baking
sheet/pan Mixing Bowl
• Mixing bowl
• Measuring tools
Measuring Tools
Common Equipment, Tools and
Utensils
• Miscellaneous:
• Dough sheeter
• Dough proofer
• Dough Retarder
• Rolling pin Proofer
• Croissant cutter
Rolling Pin
Sheeter

Croissant Cutter
Retarder
LAMINATED VIENNESSIORIES
PROCESSES AND MIXING
METHODS
Dough Making
• The dough (detrempe) for the laminated viennessoiries
generally follows exactly the7 steps in bread making:
1. Scaling/Measuring
2. Mixing/Kneading
3. First proof (Bulk Fermentation)
4. Knock down
5. Shaping/Make-up
6. Second proof
7. Bake
• However in the 5th step: Shaping/Make-up, the process of
LAMINATING or FOLDING take place to create the dough and
fat layers.
Laminating Process
• The Laminating process divided into two separate phases:
1. First incorporation of laminating fat (beurrage).
1. French Method
• Also known as “Envelope”
2. Dutch Method/English Method
• Method similar to single turn.
2. Folds/turns to alternate layers of fat and dough.
1. Single Turn
1. Also known as “Simple Turn” or “Three-fold”
2. Double Turn
1. Also known as “Four-fold or “Book Fold”.
First Incorporation of Beurrage
1. French Method (Envelope)
1. Prepare the beurrage in a
square shape
1. Use plastic wrap or parchment
paper for ease of shaping.
2. The dough is rolled into
somewhat larger square than
the pastry margarine.
3. The beurrage is placed
(where edges aligned with
sides) on top of the dough
square.
4. Fold the dough flaps onto the
beurrage and pinch the
edges to seal (it will look like
an envelope).
5. Continue to folding
technique
First Incorporation of Beurrage
2. Dutch Method/English Method
1. Prepare the beurrage into
square shape.
1. Use plastic wrap or parchment
paper to ease shaping.
2. Roll out the dough into
rectangular 1/3 longer than the
beurrage.
3. Place the beurrage towards one
corner of the rectangular dough.
1. It will appear as if the dough
length divided into 3 sections.
4. The dough flap without beurrage
on top of it will be folded onto
the center section.
5. The other end will be folded on
top of the first folded dough flap.
6. Continue to folding technique.
Folding Techniques

1. Single Turn
1. After the first incorporation of beurrage, the dough is then
rolled into a rectangular.
1. Imagine that the rectangular having 3 sections.
2. Fold one end onto the middle section and the other end
onto the first fold.
3. Roll the folded dough again for more turns.
1. The amount of turns is subject to the amount of beurrage in
the recipe as too many turns will prevent the dough from
having the layers.
Folding Techniques

2. Double Turn
1. After the first incorporation of beurrage, the dough is then rolled into a
rectangular.
1. Imagine that the rectangular having 4 sections.
2. Fold one end onto one of the middle section and the other end
onto the second middle section.
1. It should look like only two sections.
3. Fold the dough together like a book
4. Roll the folded dough again for more turns.
1. The amount of turns is subject to the amount of beurrage in the recipe
as too many turns will prevent the dough from having the layers.
Shaping/Forming
1. Croissants
1. Roll out dough into about 3mm
thickness.
2. Cut the edges using very sharp
knife.
3. Cut the dough into long
triangular alternating orientation.
4. Take one piece of the triangles
and stretch the dough a bit.
5. Start with the widest edge start
rolling towards the narrow end
of the triangles.
6. Place on parchment-lined baking
sheet and egg wash. Let proof.
7. Prior of baking, egg wash once
more.
8. Bake 180℃ about 12 to 15
minutes.
Shaping/Forming
2. Danish - Diamonds
1. Roll out danish dough and cut
into squares using very sharp
knife.
2. Fold squares into triangles.
• With a chef’s knife, cut a strip
1 ⁄ 2 in. (1 cm) wide along the
two short sides of the triangle,
starting at the folded edge and
stopping about 3 ⁄ 4 in. (2 cm)
from the opposite corner (b)
3. Unfold the square. Brush with
egg wash. Fold each cut strip to
the opposite side to make a
diamond-shaped pastry with a
raised border all around. Press
corners to seal. Let Proof,
4. Egg wash and fill in the middle
cavity with desired fillings.
5. Bake 180°C about 12 to 15
minutes.
Shaping/Forming
2. Danish - Pinwheels
1. Roll out danish dough and
cut into squares using very
sharp knife.
2. Make a long cut from the
corner of each square
toward the center.
3. Brush each square with egg
wash. Fold alternating
corner flaps toward the
center to make a pinwheel.
4. Let proof.
5. Egg wash again and top the
center with desired
filling/topping.
6. Bake at 180°C for 15
minutes.
7. Cool and brush with clear
glaze or apricot glaze.
Shaping/Forming
2. Danish - Cinnamon Rolls
1. Roll out dough into a rectangle.
Roll slightly larger and trim to
size with a knife or pastry wheel.
2. Spread the filling evenly over the
dough with a palette knife.
3. Roll up tightly from the bottom
edge into a cylinder.
4. Cut the cylinder into slices about
6 cm thick.
5. Place on a baking sheet lined
with parchment and tuck the
loose edge of the roll
underneath.
1. With the palm of the hand,
flatten each roll to about 2.5
cm thick.
6. Let proof
7. Bake at 180°C for 15 minutes.
8. Brush with clear glaze or apricot
glaze when cool.
CHARACTERISTICS OF
QUALITY LAMINATED
VIENNESSOIRIES
Characteristics of Quality of
Laminated Viennessoiries
• Texture
• Rich dough should have heavier weight and the texture is more moist than lean
dough breads with even air cell or hollow air pockets.
• Color
• Croissants and Danish Pastries should be golden brown in color.
• Egg wash and other glazes may effects differently on the color presentation.
• Flavor
• Being a rich dough, Croissants and Danish Pastries are heavier in flavor in terms of
its sweetness and almost always heavy in butter content.
• Additional of other flavors or spices or filling/topping (Danish Pastries) may be
changed accordingly.
• Aroma
• Laminated Viennessoiries should have sweet buttery aroma.
LAMINATED VIENNESSOIRIES
FAULTY, CAUSES AND
PREVENTION
Laminated Viennessoiries
Faults, Causes and Prevention
Faults Probable Causes Prevention
Dense interior • Too many folds/turns. • Avoid too many
• Beurrage amount too folds/turns.
little. • Use appropriate
amount of beurrage
that is at least 50% of
the flour used for
detrempe.

Collapsed interior • Oven temperature too • Make sure to use the

high. correct temperature
• Poor quality yeast. settings and preheated
• Uneven folds/Turns prior of baking.
• Make sure using new
batch of yeast.
• When rolling out dough
for folds/turns, make
sure gradually roll so
that the beurrage
layers rolled evenly.
Laminated Viennessoiries
Faults, Causes and Prevention
Faults Probable Causes Prevention
Beurrage breaks into • Beurrage too cold • Make sure the
lumps. when folding. beurrage is at the
• Uneven rolling. same consistency as
• Dough too warm the dough.
• Room temperature
for Pastry Margarine.
• Chilled temperature
for Butter.
• Roll the dough evenly.

Coarse textured/Missing • Uneven rolling. • Roll the dough evenly

Layers • Final rolling too thin. about 3mm to 5mm to
• Too many folds/turns. avoid missing layers.
• Avoid too many
folds/turns.
END OF TOPIC
Credits
1. Professional Baking (7th ed.) Wayne Gisslen
2. http://www.vivo.sg/product/margarine-02-03.html
3. http://www.veganbaking.net/recipes/pastries/croissants
4. https://simplesimon.com.au/products/first-steps-into-pie-making-2/recipes/puff-pastry/
5. http://www.thefreshloaf.com/node/38495/croissants-are-bread-and-dense-what-am-i-doing-
wrong
6. http://www.thefreshloaf.com/node/17704/croissantswellnot-quite
7. http://audaxartifex.blogspot.com/2011/09/sep-2011-db-challenge-croissants.html
8. http://nordicfoodliving.com/danish-pastry-spandauer/
9. https://creedsdirect.co.uk/item/253/Croissant-Cutter--180x140mm-Type-B
10. https://korenainthekitchen.com/2011/09/27/daring-bakers-homemade-croissants/