Talk:Puff pastry

Health considerations

I a world with health problems due to intake of certain types of calories, it seems advisable to have a section about problems related. Just mentions.2001:4643:EBFE:0:604F:4037:B5A5:EA65 (talk) 11:29, 24 October 2017 (UTC)

Untitled

I think the Shortcrust_pastry entry might be a good template for a rewrite of this entry. philoserf 21:08, 15 December 2006 (UTC)

This article is confused at several points. For example, "detrempe" and "water dough" are not alternative names for puff pastry; they refer to the base dough before it is laminated with butter or other fat. And the photos in this article -- like those for croissants and Danish pastry -- are some of the ugliest, least mouth-watering I have ever seen. Can't somebody come up with pastries that are well shaped and not overbaked?

Correct number of layers

I have corrected the number of layers in one case from 730 to 729, but not in the other, though 73 – a prime number – is surely wrong. PJTraill (talk) 17:39, 24 August 2014 (UTC)

These numbers are wrong. When folding in thirds, after the first fold, yielding three layers separated by butter and no butter on the outer surface of the dough, each further fold in three results in three times the previous number of layers minus 2, as outer layers joined together will not be separated by butter and are thus combined. The series, then, is 1, 3, 7, 19, 55, 163, 487... — Preceding unsigned comment added by 92.193.79.41 (talk) 13:17, 26 September 2014 (UTC)

If someone can confirm the preceding (which sounds right), and that Julia Child recommends the given numbers of steps, the following text would be appropriate (after removing one “:” from each source line, of course):

The number of layers in puff pastry may be calculated with the equations:

$L_{f,0}=1,L_{f,1}=(f+1),L_{f,n+1}=(f+1)L_{f,n}-f$ whence

$L_{f,n}=f(f+1)^{n-1}+1$ for $n\geq 2$

where $L_{f,n}$ is the number of layers after $n$ steps in each of which the dough is folded $f$ times. This is because after the first step no more fat is added, so that outer layers combine. For example, twice-folding (i.e. in three) yields successively 3, 7, 19, 55, 163, 487, … layers. Chef Julia Child recommends 4 repetitions (giving 55 layers) for regular pâte feuilletée and 6 (giving 487 layers) for pâte feuilletée fine (in Volume II of her book Mastering the Art of French Cooking).

PJTraill (talk) 22:47, 2 October 2014 (UTC) updated PJTraill (talk) 21:38, 20 October 2014 (UTC)

References

Puff pastry taste ok

If you make good puff, then it taste good. If you no make good puff, then it no taste good. Puff pastry ok with strawberry, banana. I like cookie. If puff pastry made by bagel place, then it ok. I really want japanese food right now. If you want to send to me, send here at 1600 Pennsylvania Avenue NW; Washington, DC 20500. You can also send me puff or pastry. I also like eggs. Watch stranger things. — Preceding unsigned comment added by Rfradkin (talk • contribs) 22:10, 19 November 2017 (UTC)

Merger proposal - Merge Chicken Patty into Puff Pastry

I propose to merge Chicken patty into Puff pastry. I think that the Chicken Patty article mentions basically a variation of Puff Pastries that is called something different in Pakistan (and also maybe India, Bangladesh etc). And because of the ambiguity of the term Patty, leading the Chicken Patty article to a variation of Puff Pastry seems somewhat wrong. — Preceding unsigned comment added by Farhadmohsin (talk • contribs) 18:39, 13 April 2020 (UTC)

Thanks for bringing this up. It looks like chicken patty is the local name for a vol-au-vent, so I've suggested merging to that article. Puff pastry is an ingredient in making a vol-au-vent, but it is not the same thing. --Macrakis (talk) 21:45, 13 April 2020 (UTC)

What is a "paton"?

In the puff pastry definition at the beginning of the page "The butter is put inside the dough (or vice versa), making a paton that is repeatedly folded ... " what is a paton? I haven't found a definition of the word in the english language. — Preceding unsigned comment added by 2603:3015:149D:C100:AC89:2342:1C4F:8514 (talk) 11:08, 24 February 2023 (UTC)

It's a fancy term in classic French cookery. The pâton is basically just the finished (and rested) dough. It contrasts with the détrempe which is the base dough. It's fairly specialised terminology for a general article, which I thought unneeded for the moment. AukusRuckus (talk) 11:35, 6 October 2024 (UTC)

My edit

In the source I provided it is written: "It is in Le Patissier Francois (1653) that the first mention of the recipe for feuilletage through turning and folding (tourage) is found. " The other source is about the recipe of Amiens. I removed Spain because the spanish puff pastry is made like the arab one, then it is not the "modern puff pastry" that uses the French tourage. — Preceding unsigned comment added by 67.60.156.66 (talk) 22:21, 12 July 2023 (UTC)

Cultural references

If this belongs anywhere on WP, it is in the empanada article (but probably not even there):

In his novel El Buscón (written 1604, published 1627), the Spanish writer Francisco de Quevedo caustically suggests that the empanadas (puff pastry pies) sold at the well-known inn of Simón de Paredes in Madrid were being adulterated with human flesh retrieved from the gallows. A number of similar tales and urban legends apparently led to empanadas falling into disfavour after the 18th century.

I was editing it when I realised it just isn't on topic, so have removed it. Placing it here, for the record.

The article is a work in progress atm: After my recent edits, I know it still needs some sources and a better structure. I'll keep on it. Of course, all help welcome, but I'd appreciate it if statements aren't removed, but just tagged, if needed. AukusRuckus (talk) 11:35, 6 October 2024 (UTC)

References