It is my understanding that it is the water in the butter which causes
the puffing, when it turns to steam, forcing the layers of dough apart.

But one reference I have states with respect to high-fat butters "Their
lower moisture content gives excellent results in any laminated dough,
such as croissant and puff pastry."


Wouldn't such lower moisture content result in less puffing?

On Friday, September 2, 2016 at 2:11:13 PM UTC-10, Taxed and Spent wrote:
> It is my understanding that it is the water in the butter which causes
> the puffing, when it turns to steam, forcing the layers of dough apart.
>
> But one reference I have states with respect to high-fat butters "Their
> lower moisture content gives excellent results in any laminated dough,
> such as croissant and puff pastry."
>
>
> Wouldn't such lower moisture content result in less puffing?

I don't believe that is correct. Even with low moisture yellow material that's not cheese and is made with cow's milk, there is the added moisture from the pastry dough to create the steamy layered effect. I think moisture in yellow material is a bad thing when baking. That's merely my awesome opinion.

On Friday, September 2, 2016 at 8:11:13 PM UTC-4, Taxed and Spent wrote:
> It is my understanding that it is the water in the butter which causes
> the puffing, when it turns to steam, forcing the layers of dough apart.
>
> But one reference I have states with respect to high-fat butters "Their
> lower moisture content gives excellent results in any laminated dough,
> such as croissant and puff pastry."
>
>
> Wouldn't such lower moisture content result in less puffing?

You don't need much water to make an acceptable level of steam.

Cindy Hamilton

On 9/2/2016 6:30 PM, Sqwertz wrote:
> On Fri, 2 Sep 2016 17:11:12 -0700, Taxed and Spent wrote:
>
>> It is my understanding that it is the water in the butter which causes
>> the puffing, when it turns to steam, forcing the layers of dough apart.
>>
>> But one reference I have states with respect to high-fat butters "Their
>> lower moisture content gives excellent results in any laminated dough,
>> such as croissant and puff pastry."
>>
>> Wouldn't such lower moisture content result in less puffing?
>
> Puff pastry recipes also include extra water. The moisture difference
> between 80% butter and 84% butterfat is negligible - especially when
> there's water added.
>
> -sw
>
Professional ptissiers would disagree with you, emphatically!