My Hand Laminated Croissant Technique

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.

Pound the cold New Zealand butter between two sill Pats to make it flexible and shape it into a rectangle.

Scrape the butter to ensure it's even and flexible, avoiding cracks.

Grab the dough and ensure it matches the height of the butter and is twice the width.

Turn the butter on the dough and pat it down to stick, then scrape the sides to keep it even.

Seal the butter with the dough by folding the sides over the top to prevent squeezing out.

Roll the dough gently at first to avoid squeezing the butter out, ensuring even pressure and keeping it square.

Once thinner, apply more pressure and roll towards yourself, ensuring even thickness.

Trim the edges to create a solid line of butter throughout the dough.

Meet the ends of the dough in the middle for a double fold, ensuring they're lined up and smushed together.

Continue rolling and folding back to back, checking for evenness and adjusting pressure as needed.

Square up the dough and minimize trims while ensuring four layers of butter are visible after folding.

Brush off excess flour to help the layers adhere during the next fold.

Repeat the double fold, meeting the ends closer together for better alignment.

After the second fold, you should have four layers on one side and eight on the other, completing the lamination process.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens