Faults that occur when making rough pastry:

1. Overworking the dough: Puff pastry requires gentle handling to create the layers of butter and dough. Overworking the dough can cause the layers to blend together, resulting in a dense and tough pastry.

2. Not chilling the dough properly: Proper chilling of the dough is essential to allow the butter to solidify between layers of dough. If the dough is not chilled adequately, the butter will melt and the layers will not puff up properly during baking.

3. Using warm butter: The butter used in puff pastry should be cold and firm, not soft or melted. Using warm butter can cause the layers to blend together and prevent proper puffing during baking.

4. Rolling the dough too thin or too thick: Rolling the dough too thin can cause the layers to collapse during baking, while rolling it too thick can result in a dense and heavy pastry.

5. Not allowing the pastry to rest: Resting the dough in between folds is crucial to allow the gluten to relax and prevent shrinkage during baking. Skipping this step can result in a tough and chewy pastry.

6. Baking at the wrong temperature: Puff pastry should be baked at a high temperature to create steam and allow the layers to puff up. Baking at too low of a temperature can result in a dense and undercooked pastry.

7. Opening the oven door too often: Opening the oven door during baking can cause the temperature to fluctuate, affecting the puffing of the pastry. It is best to keep the oven door closed until the pastry is fully baked.

Common Faults in Puff Pastry Making

1. Tough Pastry:
- Overworking the dough
- Using too much flour or rolling it out too thinly
- Over-rising before baking

2. Soggy Bottom:
- Insufficient baking
- Placing the pastry on a cold baking sheet
- Lack of steam during baking

3. Layers Not Separating:
- Insufficient folding and rolling
- Not keeping the dough cold enough
- Not letting the dough rest sufficiently between folds

4. Burnt Edges:
- Baking at too high a temperature
- Not covering the edges of the pastry with aluminum foil

5. Pastry Shrinking:
- Overworking the dough
- Insufficient baking
- Cutting the pastry too thick

6. Uneven Browning:
- Uneven baking temperature
- Not rotating the baking sheet during baking

7. Dry Pastry:
- Over-baking
- Not brushing the pastry with egg wash or butter

8. Holes in the Pastry:
- Puncturing the pastry while rolling or folding
- Over-proofing before baking

9. Puffs Not Rising:
- Insufficient proofing
- Over-baking
- Using expired yeast

10. Other Faults:
- Cracks in the surface: overworking the dough, not keeping it cold enough
- Leaky pastry: holes in the layers, over-proofing
- Flat pastry: under-proofing, over-baking