What causes puff pastry dough to shrink while baking?

Question

Discover why puff pastry shrinks in the oven and how to minimize shape loss.

Answer 1

Puff pastry shrinks during baking primarily due to gluten contraction and the release of moisture as steam. The gluten network, if overworked, tightens up when heated, and the escaping steam can cause uneven expansion and subsequent shrinkage.

Detailed Explanation:

Puff pastry relies on layers of butter and dough to create its characteristic flaky texture. During baking, the water content in the butter and dough turns to steam, which separates the layers. However, several factors can contribute to shrinkage:

1. Gluten Development: Overworking the dough develops the gluten, making it elastic. When heated, this gluten network contracts, pulling the pastry inwards.

2. Uneven Steam Release: If the steam doesn't escape evenly from all layers, it can cause the pastry to puff unevenly. As it cools, the unevenly puffed areas can collapse and shrink.

3. Insufficient Resting: Resting the dough allows the gluten to relax. Insufficient resting time means the gluten is still tense and more prone to contraction during baking.

4. Oven Temperature: A low oven temperature can cause the butter to melt before the water turns to steam, resulting in a greasy, shrunken pastry.

5. Dough Handling: Rough handling can damage the delicate layers of butter and dough, leading to uneven puffing and shrinkage.

Pro Tip:

Always chill your puff pastry dough thoroughly before baking. Cold butter creates more steam and better separation of layers, minimizing shrinkage. Also, docking the dough (making small cuts or pokes with a fork) can help steam escape evenly and prevent excessive puffing and subsequent collapse.