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Puff pastry
Hi, so Im currently learning the puff pastry course by Rory Macdonald. So in the video he does 3 types of folds. So after each folds do we have to rest the dough for 20min and then put the dough in fridge overnight?
And what is blanching the dough? Hope you can help me out
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4 Replies
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Level:
Scoolinary Team
Hola Rackshan.
Regarding your question about the folds:
After the first fold (a book fold), let the dough rest in the fridge for 20 minutes. Then do the second fold (a letter fold) and let it rest for 3 hours in the fridge. After that, perform the third fold (also a letter fold) and let it rest for 2 to 3 hours, or ideally overnight in the fridge. In other words, you don’t need to leave it overnight after each fold — only after the last one, if you have the time. What’s important is to allow the dough to rest between folds to relax the gluten and keep the butter cold and layered.
As for your second question: “Blanching” the dough is an optional step where you partially bake it for 2–3 minutes at 162°C (325°F) and then freeze it immediately. This helps the puff pastry hold its shape better during the final bake and reduces shrinkage — especially useful if you’re cutting out specific shapes or using it as a tart base.
I hope this explanation helps and that you continue enjoying the course!
Best regards.
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Yess!! Thank you💯
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Level:
Scoolinary Team
Hi Rackshan.
Great! If you have any other questions, I’d be happy to help you out.
Best regards.
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Level:
Scoolinary Team
Hey there Rackshan!👋
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