How to master laminated dough lamination a k a.
A primer on laminated doughs.
Hi my name is rob i work in it but i love baking and i also got a pastry diploma.
Danish dough croissant dough are pretty similar and both contain yeast.
I know that in the past the dough had been sheeted to a.
Thread in professional pastry chefs thread starter started by lise dale start date dec 5 2012.
There are different types of laminated doughs.
How to make laminated dough.
The two most common types of laminated dough are puff pastry and croissants.
I hope this helped you gain a better understanding of the basics of laminated dough.
I recently wrote that the galette des rois is the traditional cake for the epiphany in france and is eaten.
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.
Galette des rois with frangipane cream.
Most laminated doughs will be baked somewhere between 375 425 degrees f.
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.
Hi i am a pastry baker and the job i am now working has me for the first time working with puff pastry.
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.
Dec 5 2012 1 lise dale.
Laminated doughs include croissant dough puff pastry and danish dough.
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.
I have found that tackling an intimidating pastry technique truly is the best way to learn so next week i am going to give you a tutorial for making quick puff pastry.
Puff pastry croissant and danish are the three original laminated doughs.
Every laminated dough be it puff pastry croissant or danish begins its life as a thick slab of butter encased in a dough envelope.
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.
Danish dough is a rich variant as it contains dairy eggs and in some cases sugar.
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.
1 10 joined dec 5 2012.
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.
