A Primer On Laminated Doughs

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.

A primer on laminated doughs.

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. Danish dough is a rich variant as it contains dairy eggs and in some cases sugar. Laminated doughs sheeter advice. 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. 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. Hi my name is rob i work in it but i love baking and i also got a pastry diploma. There are different types of laminated doughs.

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. On the other hand croissant dough is leaner as the detrempe contains just flour water salt yeast. Dec 5 2012 1 lise dale. How to make laminated dough.

How to master laminated dough lamination a k a. How to laminate dough. The two most common types of laminated dough are puff pastry and croissants. 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.

I know that in the past the dough had been sheeted to a. 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. Thread in professional pastry chefs thread starter started by lise dale start date dec 5 2012. Most laminated doughs will be baked somewhere between 375 425 degrees f.

Danish dough croissant dough are pretty similar and both contain yeast. Laminated doughs include croissant dough puff pastry and danish dough. 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. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope.

Galette des rois with frangipane cream. Hi i am a pastry baker and the job i am now working has me for the first time working with puff pastry. 1 10 joined dec 5 2012.