# Pastry FAQs Letter L

A1.
Both liquors and liqueurs both contain alcohol and the alcohol content can range from as low as 15 to over 50 percent.

Liquors also called Spirits describe any unsweetened distilled alcoholic beverage, while Liqueurs are sweetened with various flavors. Cream liqueurs are the sweetest of them all. Examples;
Liquors: Tequila, Rum, vodka, whiskey, gin, brandy, whiskey,
Liqueurs: Grand Marnier, Metaxa, Crème de cacao, Cointreau, Benedictine, triple sec, Kalua, Sambuca

Follow this link for a more detailed list of liquors (by country)

A2.
Puff pastry dough is a laminated dough consisting of alternating layers of butter and dough.

A3.

# Understanding layers in puff pastry doughs

## How to do a single turn when making puff pastry dough

The number of layers in puff pastry is calculated as follows:

FORMULA: Number of layers after first single turn is completed = (number of folds + 1) number of single turns complete so far

The number of folds when making the first turn is 2, since we are folding the dough in thirds.

If you have completed a single turn the number of single turns completed so far is 1.

Therefore, FORMULA: number of layers after first fold = [(2 + 1)2] - 2 => 7 layers.

NOTE: To avoid confusion, use the above formula to derive the number of layers of the first single turn only. for the rest of the layers, simply multiply by 3, and then subtract by 2.

### First single turn

FORMULA: number of layers after first fold = [(2 + 1)2] - 2 => 7 layers.

NOTE: We subtract 2 layers because when folding the dough in thirds, we have two detrempe layers touching each other which count as one.

### Second single turn

Since after the first single turn you have 7 layers, doing the second single turn (in thirds) you will get (7 layers x 3) - 2 = 19 layers

NOTE: We subtract 2 layers because when folding the dough in thirds, we have two detrempe layers touching each other which count as one.

### Third single turn

Since after the second single turn you have 19 layers, doing the third single turn (in thirds) you will get (19 layers x 3) - 2 = 55 layers

NOTE: We subtract 2 layers because when folding the dough in thirds, we have two detrempe layers touching each other which count as one.

### Fourth single turn

Since after the third single turn you have 55 layers, doing the fourth single turn (in thirds) you will get (55 layers x 3) - 2 = 163 layers

NOTE: We subtract 2 layers because when folding the dough in thirds, we have two detrempe layers touching each other which count as one.

### Fifth single turn

Since after the fourth single turn you have 163 layers, doing the fifth single turn (in thirds) you will get (163 layers x 3) - 2 = 487 layers

NOTE: We subtract 2 layers because when folding the dough in thirds, we have two detrempe layers touching each other which count as one.

### Sixth single turn

Since after the fifth single turn you have 487 layers, doing the sixth single turn (in thirds) you will get (487 layers x 3) - 2 = 1459 layers

NOTE: We subtract 2 layers because when folding the dough in thirds, we have two detrempe layers touching each other which count as one.

A4.
Other than flour, you may use sugar, or almond powder, unsweetened coconut powder, etc.

A5.

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A8. 