PUFF PASTRY, CROISSANTS, AND DANISH. Laminated Dough Laminated dough is made by folding and rolling fat and dough, creating hundreds of alternating layers.

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Presentation transcript:

PUFF PASTRY, CROISSANTS, AND DANISH

Laminated Dough Laminated dough is made by folding and rolling fat and dough, creating hundreds of alternating layers of dough and butter.

Laminated Dough Laminated dough is baked at a very high heat. Because of this high heat, butter and moisture in the dough creates steam. This steam gets trapped in the layers of dough, creating crispy, crunchy, buttery layers.

The Laminating Process How to Make the Perfect Puff Pastry

Types of Laminated Dough Rolled- In Dough Puff Pastry CroissantsDanish

Croissants Croissants use a dough that contains yeast, a living organism that is also used to make breads rise. This yeast gives croissants their fluffy and lofty appearance.

Danish A Danish is a breakfast pastry that uses a laminated dough nearly identical to a croissant dough. Much like the croissant, this dough contains yeast and are laminated to create flakey layers. The Danish dough contains eggs, and the croissant dough does not.

Puff Pastry Puff pastry is used to make several types of desserts and savory dishes. It is laminated, like a croissant or Danish, but it does NOT contain any yeast.

Puff Pastry: What Can We Make? Turnovers Tarts Napoleons Pot Pie Topper Cookies (Palmiers) Twists

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Picture Credits  Laminated Dough:  Puff Pastry:  Puff Pastry: What Can We Make?: out/news/russian-gastronomy-comes-into-fashion.html    before-noon-it-must-be-the-holidays.html  Croissants: you-order-a-croissant-at-a-boulangerie-in-france/  Danish: