EOI Puff Pastry – Masterclass No. 3

Trouble Shooting

Achieving great puff pastry

Achieve golden, flaky and buttery La Parisienne European croissants everytime. Learn the optimum way to defrost, prove without a proofer and bake your very own fresh croissants.

Problem	Cause	Remedy
Poor lift	Flour too weak Oven too cold Over dusting Dough too soft Breakdown of laminations	Always use strong flour. Bake at 230°C (450°F). Brush flour from pastry during turning. Dough shoold be the same consistency as EOI Flex or EOI Pastrex. Ready Bits or Perfex Ready Bits: reduce thickness of pastry slowly through pastry brake.
Too much lift	Insufficient turns Oven too hot	Check the turns by marking pastry after each turn. Bake at 230°C (450°F).
Greasy pastry (evidence of fat on tray after baking)	Margarine harder than dough Insufficient turns Oven too cold	Use EOI Flex, EOI Pastrex or EOI Perfex Ready Bits at 20°C. Use Medium or Hard grade. Check the turns by marking pastry after each turn. Increase temperature.
Toppling during baking	Careless folding of pastry Insufficient resting between turns	Keep sides straight and corners square whilst turning; ensure good laminations. Give longer resting periods. Check the turns by marking pastry after each turn.
Shrinkage during baking	Oven too hot Insufficient resting between turns Insufficient rest before baking Formola imbalance Too much scrap pastry added Excessive flour dusting	Bake at 230°C (450°F). Give longer resting periods. Allow one hour rest before baking. Correct the water and fat levels. Keep “scrap” to a minimum of 15% of total weight. Brush flour off dough surface before folding.
Top pastry flaking off after baking	Formation of secondary dough on top of pie. Excessively rich paste	Brush flour from pie tops before washing with crespet egg wash. Ensure fat to flour ratio is no richer than 3/4 paste.

Experience next level pastry

Elite puff pastry to lift your business.

The secret ingredient to elite puff pastry.

EOI’s range of puff pastry fats are perfect for superior puff pastry and are available in medium and hard grades.

Flex Ready Bits Medium 15kg

Premium medium grade all vegetable shortening ready bits for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.

See make up instructions

Perfex Ready Bits Medium 15kg

Medium grade margarine in ready bits form for use in all puff pastry lines. This product is virtually Trans Free and is suitable for vegetarian and vegan use.

See Makeup Instructions

Pastrex Ready Bits Medium 15kg

Pastrex Ready Bits Medium is a medium grade margarine in ready bits form for use in all puff pastry lines.