WSQ Make Puff Pastry

Course Objectives:

• On completion of the course, learners will be able to:

• Understand the elements required to produce basic puff pastry

• List and describe the functionality of ingredients used in making puff pastry

• List the types of puff pastry and the fat to flour ratio

• Calculate puff pastry recipe using Baker’s Percentage

• Describe the ingredient pre-conditioning requirements for making puff pastry

• Describe the basic mixing methods and processing parameters for making puff pastry

• Apply the various puff pastry methods to produce puff pastry dough

• Describe the lamination principles of making puff pastry

• Put the required folds in puff pastry according to pastry (fat to flour ratio) type

• Rest puff pastry during processing and prior to baking using refrigeration

• Sheet puff pastry using a dough sheeter to required thickness

• Cut basic shapes required by hand or cutter for further processing

• Incorporate scrap puff pastry into straight dough for processing

• Understand the importance of minimizing of scrap pastry and its effect of product texture and quality

• Fill cut shapes, egg wash pre-oven finish and rest puff pastry prior to baking

• Remove and cool baked items on cooling racks

• Finish puff pastry items where appropriate with suitable finishing mediums

• Evaluate baked puff pastry products following quality parameters

• Store baked items under suitable conditions

• Produce puff pastry items following standard hygiene and food safety requirements for food production

Products (Practical Component):

• Fruit Turnover

• Meat Turnovers

• Apple Strudel

• Palmier Pastry

1. Victoria Pastry

2. Apple Strudel

3. Chop in Puff

4. Tuna Puff