The Differences in Laminated Dough
Laminated dough is made by incasing fat in dough and taking it through a series of folds, rolling and turns. These things produce the layers of fat in between sheets of dough. The leavening in laminated dough comes most from the steam generated by the moisture from the fat. Three main types of laminated dough are danish, croissant, and puff pastry. So if all these doughs are laminated dough, what makes them different from one another? Croissant dough and danish dough are very similar, both containing yeast. Croissant dough is considered lean dough because the detrempe contains only flour, salt, water and yeast. Danish dough, however, is considered rich because it contains eggs, dairy, and sometimes sugar. Detrempe refers to strictly the dough part of the pastry before the RIF (roll in fat) is added. Puff pastry differs from croissant and danish dough because it contains no yeast and is risen only by the steam created from the moisture of the fat. Puff pastry containing more butter and no yeast results in a product that has a flaky and buttery texture that almost melts in your mouth. Danish and croissant dough containing yeast, results in a chewier texture that has slightly less flakiness to it. Some people go as far as substituting danish dough for puff pastry dough but when making classic pastry its best to stick to the dough that is originally used. After all, these doughs are made of different components resulting in slightly different flavors and textures.
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