Sometimes puffed pastry can be difficult to understand, but most of the time it’s a fun dough. It puffs up in a way that makes it the lightest. It’s the flakiest dessert or snack ever. Once you get used to it, you’ll love it.
One thing that always confuses people is whether they should blind puff their pastry. Especially if you’re using it as a shell. This is what we’ll be looking at today, so you know what to do with it.
In some cases you should blind bake puff pastry to avoid a soggy bottom. Docking is not mandatory, because filling will flatten the top layer anyways.
It’s helpful in pastries that are used as pie or have several layers combined. The dough will not rise if the filling is moist, and you’ll get a soft bake.
The reason that this never happens with croissants is because their dough is a little different and also contains yeast. The yeast makes the dough rise even if it has a filling. This helps the bottom cook as well.
It’s not a good idea to use weights for a blind bake. This is due to the fact that all the layers need to get some air.
You’re making a blind bake pointless if you use weights to prevent the dough from rising. You can lightly dock the bottom but not enough to make it unusable.
A lot of things affect how long it takes to bake. How hot the oven is, how much dough you have, and so forth. It’s not possible to tell you an estimated time.
There are a few signs you can use to file a suit. You can blind bake until you see the pastry puffing. You can fill it with what you prefer. The puffed bottom layers will hold onto the top layers.
The bottom of the pastry won’t burn easily if you put it back in the oven, because you have enough filling to keep it at a lower temperature.
It’s important to be careful with the top sides. They might need a foil tent on top to stop the pie from burning before it’s done.
Puff pastries are supposed to get big and have a lot of air between the layers. The bottom will not rise if you blind bake and fill the pastry when it’s raw. It won’t be completely cooked through, because it needs the air to circulate between the layers to dry it out.
When you buy a premade puff pastry, and want to bake it, what happens? It’s not blind baked, because the dough is always raw.
You can try to add another layer under the bottom. A wire rack that has a bit of lift but also enough wires to keep the dough from falling through. It may be possible to make something out of wire mesh. You can circulate air under the dough.
The problem will not go away. The center of the dough will be raw and soggy. If you bake low and slow, you can try to mitigate this. The filling is moist and will create steam that will make the layers soft.
The steam will escape and you can get a more even bake, if you dock the top down to the filling. If you want to avoid burning while the rest is still cooking, line the top with aluminum foil.
It is not mandatory to put an egg wash on puff pastry. It isn’t really useful unless you want to stick to the dough with something like sesame seeds or cheese.
If you blind bake, you can use puff pastry instead of pie crust, but the results will bring you to this article right here. Pies always have a moist filling, that’s the main point.
It’s possible to make pies without a top layer, but they would be more of a desert than a meal. If you’re using a pie base, make sure to dock the bottom and sides of your puff pastry.
Croissants are usually made with butter rather than shortening. This makes them flaky and tender. Croissants are often filled with cream and jam.
Regular puff pastry is mostly used for savory dishes. It doesn’t contain as many ingredients as croissants. Regular puff pastry contains flour, water, salt, sugar, fat, yeast, milk powder, and sometimes eggs.
Yes, most puff pastry requires some amount of baking time. Some recipes call for 30 minutes, others say 45 minutes. There are no hard rules about how long it takes.
Some people prefer their puff pastry warm while other people wait until after dinner. When you start making puff pastry, you’ll know how much time it should take based on the recipe.
A roll is just one sheet folded over itself. They don’t need to be blind baked before being cut into slices. Rolls are easier to handle and store in the fridge.
Sheets are thicker and wider than rolls. Sheets are meant to be rolled up around meatloaf or chicken pot pie. They are harder to work with and less versatile.