Croissant Dough Layers

April 27, 2020

The dough hard to work with not as pliable even after cooling. Day 2 laminate the dough.

Perfect Croissant Dough Look Closely At The Layers Of Butter And

You can laminate a dough that has yeast baker s croissants or croissants de boulanger or one with no yeast puff pastry used for croissants de patissier.

Croissant dough layers. 09 00 h make butter slab and refrigerate till needed. Cours technologie 1ère année croissants are not made with puff pastry. Stretch the dough as necessary to keep the edges straight.

Day 1 make initial dough. Fold the upper part of dough over to the center fully covering the first flap. Puff pastry and croissant pastry are very similar layers of pastry and butter folded but they differ in the number of turns and folds.

Most of the croissant recipes require 3 or 4 folds so this wonderful creation already has 27 or 81 thin layers of butter trapped between layers of dough called a laminated dough. The baker then gives the dough a final stretch to make a long rectangle cuts it into triangles and rolls each triangle from the base to the tip. For croissant pastry three tri fo.

Fold the bottom part over to the center to fully cover the butter. Fold the dough to get the beautiful layers. Fold the dough business letter style.

The layers after the croissant was baked was great tasty flaky just like in the restaurant or better. 21 00 h knead for 3 minutes and store in fridge for 12 hours. Croissant time table times are an indication and also depend on your experience with the recipe try to work swift but precise and take extra fridge time if needed.

When this dough is baked the butter layer expands and separates the dough layers creating the ultimately flaky product we know as a croissant. We now have the butter inside the dough.

Layers Of Croissant Dough With Chocolate In The Middle Need We