Hand Lamination Technique - Croissant Recipe

unsalted butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine reduces saturated fat, while shortening is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat adds fiber, while bread flour can enhance texture.

Roll out the hand roll dough to the height of the butter block and twice the width of the butter block.

Transfer the butter block onto the rolled out dough while keeping it on parchment paper, then peel back the paper.

Use a bench scraper to ensure the butter is flexible and stuck to the dough, adjusting if necessary.

Fold the sides of the dough over the butter, ensuring the butter is at the very edge and not leaking out.

Gently roll the dough, starting from the center and working outwards, keeping it square and even.

Flip the dough over occasionally to ensure even rolling and check for flour; add more flour if necessary.

Trim the ends of the dough and prepare for the first fold, ensuring a solid layer of butter is visible throughout the dough.

Brush off any excess flour to help the layers seal up properly before folding.

Fold the dough up 3/4 of the way, then fold the other side over, ensuring the seam is in the middle.

Press down the dough to prepare for the next fold, ensuring no air gaps or bubbles are present.

Brush off all flour before folding the dough in half again for the second fourfold.

Roll the dough out gently again, ensuring it stays square and even, flipping it over as needed.

Trim the edges again and brush off excess flour before folding the dough in half for the final fold.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens