What pastries are made with laminated dough?
Pastries using laminated doughs include:
- Croissant pastry.
- Danish pastry.
- Flaky pastry.
- Jachnun.
- Kouign-amann.
- Kubaneh.
- Paratha.
- Puff pastry.
What is made from laminated dough?
The two most common types of laminated dough are puff pastry and croissants. Puff pastry is the simplest form of laminated dough, with just butter folded into a basic dough of flour, water, and salt. Danishes, palmier cookies, kouign amann, and sticky buns are also pastries made with laminated dough.
What are the 3 types of laminated doughs?
There are different types of laminated doughs. Puff pastry, croissant, and Danish are the three original laminated doughs.
Why do you have to refrigerate laminated dough?
It’s important to refrigerate dough between each series of turns to prevent the butter from melting into the dough. The unique flakiness of laminated dough-based pastries happens when water from each layer of butter steams up, creating many separate layers of flaky dough, according to Kitchn.
Are croissants just puff pastry?
What are the differences between puff pastry and croissant dough? Puff pastry and croissant dough are both laminated dought that uses similar folding techniques, but croissant dough is different from puff pastry because it contains yeast, which gives the dough a lighter and softer texture.
How many times should I laminate croissants?
The croissant dough must be rolled out and folded a total of four times to create the characteristic layers.
What is one of the most important things to do when making a laminated dough?
When making laminated dough, it’s crucial that the butter remains solid. Butter is an emulsion of fat and water; if it gets too warm and starts to melt, the emulsion will break, and the water from the butter will get absorbed into the dough, producing croissants that are bready instead of flaky.
Is bread flour better for croissants?
What type of flour should I use? Most French croissant recipes use pastry flour (T45) to produce a croissant with a light, delicate texture. Bread flour or All Purpose can be used to produce a chewier, more sturdy croissant.
Is croissant dough the same as Danish dough?
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. The dough is mixed together until it becomes a sticky mass.
What can you make out of laminated dough?
“Laminated dough refers to the process of repeatedly folding butter into a dough, thus creating the very thin alternating layers of butter and dough that we savor in croissants and other flaky, butter pastries like the kouign-amann […]” The cookbook has a perfect recipe, with visual aids, for laminated dough a slew of ways to use it.
What should the temp be for laminated dough?
If it is not hot enough the butter will melt slowly and just seep out of the pastry instead of causing it to rise and trap the steam within the layers. Most laminated doughs will be baked somewhere between 375-425 degrees F. I hope this helped you gain a better understanding of the basics of laminated dough!
How long does it take to roll out laminated dough?
The dough is often chilled from 12-24 hours before it is rolled out. 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.
Can you mix croissant dough with laminated dough?
Mixing croissant/lamination dough is actually one of the more simple mixing processes you can undertake. You’re looking for a lack of dough development. You know all of the kneading you do for other doughs, to develop gluten and make a strong dough? Forget it.