Guidelines for Makeup and Baking of Puff Dough Products

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Published 2008

The dough should be cool and firm when it is rolled and cut. If it is too soft, layers may stick together at the cuts, preventing proper rising.
Cut straight down with firm, even cuts. Use a sharp cutting tool.
Avoid touching the cut edges with your fingers, or the layers may stick together.
For best rising, place units upside down on baking sheets. Even sharp cutting tools may press the top layers of dough together. Baking upside down puts the stuck-together layers at the bottom.
Avoid letting egg wash run down the edges. Egg wash can cause the layers to stick together at the edges.
Rest made-up products for 30 minutes or more in a cool place or in the refrigerator before baking. This relaxes the gluten and reduces shrinkage.
Trimmings may be pressed together, keeping the layers in the same direction. After being rolled out and given a three-fold, they may be used again, although they will not rise as high.
Baking temperatures of 400° to 425°F(200° to 220°C) are best for most puff dough products. Cooler temperatures will not create enough steam in the products to leaven them well. Higher temperatures will set the crust too quickly.
Larger products such as Pithiviers are harder to bake through than the small ones. To avoid underbaked, soggy interiors, start large items at a high temperature and bake until they are well risen. Then turn the temperature down to about 350°F(175°C) and finish baking until crisp.

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