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Dough

Croissant Dough

pâte à croissant

Croissant dough is a laminated dough made by folding and rolling out yeast-leavened dough with butter. The yeast and the layers give it both a risen and a flaky texture. It is rolled into a crescent shape and baked to make croissants.

Where It’s Used

“Cut the croissant dough into triangles and shape them by rolling from the wide end.”

Glossary

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D
Benzer

Danish Dough

Danish dough is a sweet, leavened dough laminated with butter and generally containing egg and sugar. Its layered structure gives a crisp exterior, while its yeast gives a soft interior. It is used in fruit- and cream-filled breakfast pastries.
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Benzer

Laminated Dough

Laminated dough is made by repeatedly folding and rolling dough with fat to create numerous thin layers. As it bakes, steam from the fat separates the layers, giving the pastry a flaky, crisp texture. Puff pastry, croissants, and Danish pastry are made using this technique.
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