A Primer On Laminated Doughs

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.

A primer on laminated doughs. 1 10 joined dec 5 2012. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. On the other hand croissant dough is leaner as the detrempe contains just flour water salt yeast. Hi i am a pastry baker and the job i am now working has me for the first time working with puff pastry.

Thread in professional pastry chefs thread starter started by lise dale start date dec 5 2012. How to master laminated dough lamination a k a. How to make laminated dough. I know that in the past the dough had been sheeted to a.

Laminated doughs sheeter advice. Dec 5 2012 1 lise dale. 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. 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.

Danish dough croissant dough are pretty similar and both contain yeast. Most laminated doughs will be baked somewhere between 375 425 degrees f. Laminated dough refers to a baking technique in which many thin layers of dough referred to as leaves are separated by butter as a consequence of repeated folding and rolling. Puff pastry croissant and danish are the three original laminated doughs.

Galette des rois with frangipane cream. I recently wrote that the galette des rois is the traditional cake for the epiphany in france and is eaten. 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. Hi my name is rob i work in it but i love baking and i also got a pastry diploma.

Danish dough is a rich variant as it contains dairy eggs and in some cases sugar. There are different types of laminated doughs. The two most common types of laminated dough are puff pastry and croissants. Laminated doughs include croissant dough puff pastry and danish dough.

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. 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.