Lamination: The Secret to Croissant Layers

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.

Measure 12 millimeters of butter for lamination.

Condition the butter by rolling or beating until soft and pliable.

Roll the butter down to 4 millimeters thick.

Prepare the pastry dough that has been resting in the fridge for 24 hours.

Place the butter in the middle of the pastry.

Cut the pastry on either side of the butter and fold the cut portions over the butter.

Dimple the edges of the pastry to secure the butter.

Roll the pastry with the cut side going into the machine.

Roll the pastry down to around 10 millimeters thick.

Perform an offset book fold: fold one end three quarters up and the other end three quarters down, then fold in half again.

Give the pastry a 90-degree turn and roll out from the open ends.

Roll out for the second roll, down to 10 millimeters thick, without an offset fold.

Trim one edge straight and fold it up halfway, placing scraps inside to create a straight line.

Fold the right-hand side over to meet edge to edge and roll it back into the fridge for a 20-minute rest.

Cover the dough to prevent skin formation during resting.

Perform a final single fold, rolling down to 10 millimeters thick.

Trim one edge straight, place scraps inside, and fold over the top.

Put the dough back into the fridge for a 30-minute rest to relax the gluten.

Roll out the dough for final shaping, focusing on length through the open ends.

Roll to around 5 millimeters thick for standard croissants.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens