Matches in DBpedia 2016-04 for { ?s ?p "Puff pastry, also known as pâte feuilletée, is a flaky light pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a \"dough packet\", the détrempe and a \"butter packet\" or other solid fat, the beurrage. Preparing a classic puff pastry requires an envelope formed by placing the beurrage inside the détrempe. An \"inverse puff\" pastry envelope places the détrempe inside the beurrage. The resulting paton is repeatedly folded and rolled out before baking.The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges."@en }
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- Puff_pastry abstract "Puff pastry, also known as pâte feuilletée, is a flaky light pastry containing several layers of fat which is in solid state at 20 °C (68 °F). In raw form, puff pastry is a laminated dough composed of two elements: a \"dough packet\", the détrempe and a \"butter packet\" or other solid fat, the beurrage. Preparing a classic puff pastry requires an envelope formed by placing the beurrage inside the détrempe. An \"inverse puff\" pastry envelope places the détrempe inside the beurrage. The resulting paton is repeatedly folded and rolled out before baking.The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. Piercing the dough will prevent excessive puffing, and crimping along the sides will prevent the layers from flaking all of the way to the edges.".