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Croissants
Croissant dough is a wet or soft, bland laminated yeast dough containing 25 to 50 percent roll-in fat. A classic croissant uses unsalted sweet butter for the roll-in fat. Croissants should be light and flaky, with a moderately open grain and a distinctly layered texture. Well-developed doughs that are rich in fat will provide these [...]
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Croissants and Danish
Many of the same procedures and guidelines used for making a puff pastry are used for making croissants and Danish- the main difference is the yeast and in how they are folded and made up into individual pastries.
Guidelines for Laminated Yeast Doughs
Laminated doughs should not be over mixed. The ingredients should be mixed [...]
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Ah the dreaded laminated dough; Puff pastry and croissants and Danishes. This dough will make even the most seasoned of cooks shake in their boots. I have to say that when I was learning this technique at school it was terrifying. The mixers we used would make your kitchen aids look like novelty toys. I [...]
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