Laminated dough
A type of dough used in pastries
Laminated dough is a culinary preparation used in the production of various pastries, characterized by its unique structure of alternating layers of dough and butter. This technique results in a flaky, light texture that is highly prized in French cuisine.
Composition[edit | edit source]
Laminated dough is composed of two main components: the dough and the butter. The dough is typically made from flour, water, and salt, while the butter is used to create the layers. The process of lamination involves folding and rolling the dough multiple times to create thin layers of butter between the dough.
Types of Laminated Dough[edit | edit source]
There are several types of laminated dough, each used for different pastries:
- Puff pastry (pâte feuilletée): This is the most common type of laminated dough, used in a variety of pastries such as croissants, mille-feuille, and vol-au-vent.
- Croissant dough: Similar to puff pastry but includes yeast in the dough, giving it a slightly different texture and flavor.
- Danish pastry: A sweetened version of laminated dough that often includes eggs and sugar.
Preparation Process[edit | edit source]
The preparation of laminated dough involves several key steps:
1. Détrempe: The initial dough is prepared by mixing flour, water, and salt. 2. Beurrage: Butter is flattened into a sheet and placed on the détrempe. 3. Tourage: The dough is folded and rolled out multiple times to create layers. This process is repeated several times, typically involving three to six "turns."
Applications[edit | edit source]
Laminated dough is used in a variety of pastries and baked goods. Some popular applications include:
- Croissants: A classic French pastry known for its crescent shape and buttery flavor.
- Pain au chocolat: A pastry similar to a croissant but filled with chocolate.
- Palmiers: A sweet pastry made from puff pastry, often coated with sugar.
Related Techniques[edit | edit source]
Laminated dough is related to other pastry techniques such as:
- Filo pastry: A very thin dough used in baklava and spanakopita.
- Shortcrust pastry: A non-laminated dough used for pies and tarts.
Related pages[edit | edit source]
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