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. 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. During the baking process, the fats melt and gives off steam which puffs and separates the layers creating a buttery and flaky pastry. Croissants, a rolled, crescent-shaped pastry, also includes filled variations like pain au chocolat (chocolate), and amadine (almond). Savory versions are prepared with cheeses, spinach, or ham. There are three basic steps to a laminated dough that include preparing the dough, enclosing it in butter or other fat, and rolling and folding the dough. Temperature is an important factor in this preparation because the fat must not be too warm (soft) or too cold (firm).
Laminated doughs are enriched with the addition of milk, and in the case of a Danish dough the addition of eggs. These doughs are soft and sticky when mixed. The ratio of liquids is higher at a 2 to 1 ratio of flour to liquid.
Preparing the Dough
The base dough, known as the detrempe, varies depending on the type of pastry. For example, puff pastry dough is made up of flour, water, and salt; croissant dough is prepared with flour, sugar, yeast, salt, and milk; while Danish dough includes the same ingredients as a croissant dough but adds eggs to the mix. An all-purpose flour can be used or a bread flour blended with a soft cake flour. The dough is mixed together until it becomes a sticky mass. Avoid over-mixing so the gluten doesn’t develop too fast or too soon.
Fermenting
Turn the dough out onto a sheet pan and shape into a rectangle. Store on a pan and allow it to ferment. The dough is often chilled from 12-24 hours before it is rolled out.
Rolling the Dough – Locking in the Fat
The dough is rolled and shaped into a rectangle about three times as long as wide to a thickness of about ½ inch/12 mm. Sprinkle lightly with flour as needed and brush off excess once the desired size has been achieved. Butter is the preferred fat for making croissant and Danish, but lard, margarine, and shortening are sometimes used for cost purposes. The temperature of the fat should be approximately 55°F/13°C. The fat is rolled between parchment into a thin rectangular shape that measures approximately ½ - 2/3 of the the desired size of the dough, depending on the desired fold.
Rolling and Folding the Dough
A professional dough sheeter is used for large scale production of laminated doughs. Smaller scale production is done by hand. The butter is placed on the dough and the dough is then folded to lock in the butter using either an envelope fold, single-, letter-, or book-fold.
An envelope-fold places the butter diagonally on top of the dough rolled out to a square. Each corner of the dough is brought to the center locking the butter inside the dough.
A letter-fold or triple-fold lays the butter towards one side of the dough, and the dough is folded in thirds, much like a letter is folded to fit into an envelope.
For a book-fold the butter is placed in the center of the dough and the edges are folded inward to meet at the center, then folded again at the center line, as if closing a thick book. Croissants typically use a letter-folded, while Danish use a book fold.
Once the butter is folded in, place it on a parchment-lined baking sheet, dust lightly with flour, wrap with plastic wrap, and chilled for approximately 30-45 minutes. It’s important to monitor the temperature of the butter, because if it gets too cold, it affects the lamination process. Ideally the temperature of the butter should be 55°F/13°C.
Turning and Rolling the Dough
Turn the dough 90° and roll out in a rectangle to a rectangle, keeping the edges straight and the corners square. Fold the dough into a letter- or four-fold, place it on a parchment-lined baking sheet, dust lightly with flour, wrap with plastic wrap, and chilled for approximately 30-45 minutes. Repeat this process two more times, turning the dough 90° before each roll. After the final roll, cover and chill the dough at least 30-45 minutes before using.
Final Roll, Cutting and Shaping
The shape is dependent on the type of dough and the intended use. Croissants are shaped into their characteristic crescent shape by cutting the dough into triangles and rolling from the wide edge towards the tip. The ends may be curved or left straight. They may also be cut into rectangles, filled with chocolate, almond paste, or savory ingredients, and then rolled. They are proofed, brushed with eggwash, and baked.
