The Journey of Laminated Dough

Come with me.  Take my hand and I’ll guide you through the journey of laminated dough.  I hope you have at least 2 hours to make this dough and that’s excluding the cutting and baking.  The end result will be worth it, trust me.  Come on, don’t be shy!

Croissant dough is lean dough.  It’s true!  The actual dough it’s self only has a wee bit of butter in it.  It’s the roll in butter that makes them so rich and delightful.  The dough is mixed with a bread hook until it just comes together.  The gluten developement comes in the rolling and folding of the dough, not from the mixing.  Also, it is important that the water used in this dough is cold.  Croissant dough is not meant to be proofed, like bread.  The cold water acts as a retarder and slows down the growth of the yeast.  After the dough comes together, stick it in the fridge.


Next, the roll in butter is made.  Take a large amount of butter and a wee bit of flour and mix really well in a stand mixer.  The butter should be super, super soft to start and the flour should be well incorporated.  Then, shape the butter/flour mixture into a rectangle and put that in the fridge too.  When both the dough and the butter have been in the fridge for a bit, check the temperature of both of them to see if they are within ten degrees of each other.  If they are, then it’s time to start rolling!

Roll in butter sealed into dough.

Take the dough and roll it into a rectangle.  Then place the butter on one half of the dough.  Lightly coat the edges of the dough with water and then seal the butter in the dough.  Now, roll the dough out again into a rectangle, making sure that the butter is evenly distributed throughout the dough.  Now, tri-fold the dough, wrap it in parchment paper and into the fridge it goes.

When 15 minutes has elapsed, take the dough out and roll it out again into a large rectangle.  Tri-fold the dough and put it back in the fridge.  Repeat 2 more times.  Make sure to wait your 15 minutes!  After the final roll out, the dough is folded into fourths.  Fold half of the dough into the center and then the other half.  Then, fold those over each other.  This is called a book fold.  Our class had to freeze our dough at this point and tomorrow we’ll let it defrost and then shape and cook it.  Stay tuned for the final part of croissant making!

Here’s some other goodies we finished today while our croissant dough rested in the fridge.

Eclair filled with pastry cream & topped with chocolate ganache & toasted coconut. Yeah, we made that.

The pate a choux dough turned into eclairs!  

No words. This was incredible, yet so easy!

 I am generally more of a fruit pie kind of gal, but I may have a new favorite after I tried our coconut cream pie.  The custard was perfect, with just a hint of sweetness, but not overwhelmingly so.  And the texture was spot on.  Velvety and creamy, the custard topped with whipped cream was definitely a highlight for me today.  I want to make one of these with lemon in it.  Flakey crust + creamy custard = best combo ever!

Whew, we did a lot in class today.  Laminated dough is serious business.  Off to nutrition I go!  Be well & happy eating!


One thought on “The Journey of Laminated Dough

  1. Pingback: Erhard’s European Cafe and Bakery | Cook/Write

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