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puff pastry
Puff pastry, also known as ''フランス語: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 ''フランス語:détrempe'' and a "butter packet" or other solid fat, the ''フランス語: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 ''フランス語: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.
==History==
Puff pastry seems to be a relative of the Middle Eastern phyllo,〔(''Le Gourmand Patissier'' )〕 and is used in a similar manner to create layered pastries. While traditionally ascribed to the French painter and cook Claude Gelée〔(''The Kitchen Project'', Food History )〕 who lived in the 17th century (the story goes that Gelée was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product), references appear before the 17th century, indicating a history that came originally through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter, perhaps in Italy or Germany.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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