What You Need to Know
Involves repeated folding (typically 'turns') of dough around a fat layer (butter/margarine), creating 100+ discrete layers through sheeting. The fat's melting point must be carefully controlled to maintain layer separation during rolling.
Essential for croissants, puff pastry, and Danish pastries. Creates signature flakiness through steam expansion between layers. Requires precise temperature control to prevent fat absorption into dough (shortening).
Key Parameters
Temperature
°C - °C
Time
8-12 hours (overnight)
2 hours (quick method) - 48 hours (slow fermentation)
Equipment
Marble slab (for cooling)Dough sheeterPastry brushBench scraper
Steps
- 1.
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- 2.
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The Science
Primary Reaction
Steam expansion + gluten network formation