Puff Pastry Desserts

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
The following recipes include instructions for simple puff pastry products, including petits fours. If any of your products do not turn out well, consult the troubleshooting guide in the table.
Puff Pastry Faults and Their Causes
Faults Possible Causes
Shrinkage during baking Dough not relaxed before baking
Poor lift or rising Too little or too much fat used
Dough rolled out too thin or given too many turns
Oven too hot or too cold
Uneven lift or irregular shapes Improper rolling-in procedure
Uneven distribution of fat before rolling
Dough not relaxed before baking
Uneven heat in oven
Fat running out during baking Too much fat used
Not enough turns given
Oven too cool
(Note: Some fat running out is normal, but it should not be excessive.)