10. 3. Knead the dough until smooth. Refrigerate for 30 mins. Then roll it out into a large rectangle
11. 4. To prepare the butter, first soften it by beating it with a rolling
12. 5. Square off the butter. Roll it into a smooth rectangle two-thirds the size of the dough rectangle
13. 6. Place the butter on the dough so it covers the bottom two-thirds of the rectangle
14. 7. Fold down the top, unbuttered third of the dough so it covers half the butter
15. 8. Fold the butter third over the center. The butter is now enclosed.
16. 9. To give the dough its first four fold, roll the dough into a long rectangle. Before rolling, beat the dough lightly as shown so that the butter is evenly distributed
29. Puff Pastry Faults and their Causes Too much fat used Not even turns given Oven too cool Fat running out during baking Improper rolling in procedure Uneven distribution of fat before rolling Dough not relaxed before baking Uneven heat in oven Uneven lift or irregular shapes Too little or too little fat used Dough rolled out too thin or given too many turns Oven too hot or too cold Poor lift or rising Dough not relax during baking Shrinkage during baking Possible Causes Faults
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35. Chocolate Éclairs Using a piping bag to fill the éclairs with pastry cream. Chocolate Éclairs Dipping the éclairs in chocolate glaze.