A Primer On Laminated Doughs

Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope.

A primer on laminated doughs. I have found that tackling an intimidating pastry technique truly is the best way to learn so next week i am going to give you a tutorial for making quick puff pastry. Laminated doughs include croissant dough puff pastry and danish dough. How to laminate dough. Every laminated dough be it puff pastry croissant flaky pastry or danish begins its life as a thick slab of butter encased in a dough envelope.

I recently wrote that the galette des rois is the traditional cake for the epiphany in france and is eaten. This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. Croissant and danish pastries typically served for breakfast are examples of laminated yeast doughs while puff pastry also known as pâte feuilletée or mille feuille meaning one thousand layers is an unleavened type. Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like danishes palmier cookies kouign amann and sticky.

This 3 layer dough butter dough package is then flattened and folded however many times it takes to get the number of layers the maker is after. There are different types of laminated doughs. A laminated dough is made by rolling and folding butter or other fats known as the beurrage into the dough to create hundreds of thin layers of flaky pastry. I hope this helped you gain a better understanding of the basics of laminated dough.

The two most common types of laminated dough are puff pastry and croissants. Hi i am a pastry baker and the job i am now working has me for the first time working with puff pastry. Galette des rois with frangipane cream. Dec 5 2012 1 lise dale.

Danish dough croissant dough are pretty similar and both contain yeast. Danish dough is a rich variant as it contains dairy eggs and in some cases sugar. On the other hand croissant dough is leaner as the detrempe contains just flour water salt yeast. The butter layering technique that yields the iconic flakey layers of a classic french croissant is a technique you can practice at home for better biscuits pastries and more.

Laminated doughs sheeter advice. I know that in the past the dough had been sheeted to a. How to master laminated dough lamination a k a. 1 10 joined dec 5 2012.

Puff pastry croissant and danish are the three original laminated doughs. Most laminated doughs will be baked somewhere between 375 425 degrees f. How to make laminated dough.