Laminated Dough Vs Puff Pastry

The more turns your laminated dough has the more flaky your finished pastry will be.

Laminated dough vs puff pastry. The dough is laminated by rolling or pinning. A folded flaky pastry for say a galette can have as few as. Technically the fat used to make a laminated dough could be something other than butter and the name would be the same but the best tasting and best looking laminated doughs use butter. The two most common types of laminated dough are puff pastry and croissants.

Puff pastry croissant and danish are the three original laminated doughs. When made and baked properly it puffs up into lots of very flaky airy layers. Puff pastry called pâte feuilletée in french is a type of laminated dough which means chilled fat usually butter has been folded multiple times into the dough to create many alternating layers of butter and 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.

There are different types of 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. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope. For classic puff pastry dough there usually is a slab of butter that gets incorporated or laminated into the dough which yields those showstopping flaky layers you know and love.

Croissant and danish pastry are made from laminated dough that is prepared in much the same way as puff pastry but uses yeast in the dough base. When puff pastry dough goes into the oven the butter melts preventing the layers of dough from sticking together. Croissant and danish pastries are also made with laminated dough. What you end up with is a super light crisp and flaky pastry that has about 100000001 uses and exactly 2187 layers.

Laminated doughs include puff pastry croissant dough and danish dough. The milk makes the dough a bit richer and the yeast makes them rise much higher than puff pastry does which is what gives you that awesome stretchy pull. You can use croissant dough to make all sorts of stuffed treats like pain au chocolat or almond or ham and cheese as well as spiral rolled pastries like pain au raisins. It is encased with butter and then folded in various ways depending upon the method used.