Lamination Technique Pastry

Bread baking technique 10 the technique behind laminated dough used for pastry puff pastry croissant etc.

Lamination technique pastry. Combine the flour salt sugar milk and yeast together in a mixing bowl and knead it to smooth dough. The croissant infographics max m rasmussen laminated bread is made by making a normal bun dough and then folding it in layers with butter in between. Blitz pastry aka quick puff pastry american puff pastry rapid puff pastry rough puff pastry. 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.

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. This pastry gets its impressive rise only from the lamination in the dough. Ask 20 pastry chefs. Methods of making puff pastry.

Let us discuss the steps in making danish pastry. It can be used for any number of final preparations both savory and sweet. There are different ways to do this. The techniques of laminating the danish pastry and the croissant are similar to that of puff pastry and have some difference.

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. Grandjean dug deep into the technique of lamination and came up with five epic recipes that use the same classic croissant dough as a base. From there the possibilities. Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt.

It is encased with butter and then folded in various ways depending upon the method used. The dough is laminated by rolling or pinning. Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope.