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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Puff pastry and croissant lamination create flaky layers by folding butter into dough.
Origin: France and Austria (17th–18th centuries) — Western Europe
See full technique reference →During lamination, a butter‑enriched dough is repeatedly folded to form alternating layers of fat and gluten. The gluten network traps steam generated from water in the dough, while the butter melts at baking temperatures to release fat, creating lift and a crisp, flaky texture. Precise temperature control keeps butter solid during folding and allows gluten to relax during resting periods.
Primary Reaction
Steam generation from water in dough during baking
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