How to Laminate Dough for Puff Pastry, Croissants, and Danishes
I used to say that the only things I missed about eating gluten were croissants and beer. Those of you that follow my Facebook page know that I've been working really hard to perfect a recipe for croissants. My next post will be about making the croissant dough. This post will be about the technique for laminating dough for puff pastry, croissants and danishes. The three types of dough are a little different from each other, but the technique to incorporate the butter into the dough is the same for all three recipes. You will need: Ingredients 1 recipe puff pastry, croissant, or danish dough. chilled butter for the recipe, usually 12 oz/3sticks/340 grams 2 Tbsp GF flour or starch of your choice potato starch for dusting the dough Equipment parchment paper or, less desirable, plastic wrap rolling pin, preferably a club-style pin but I use a marble rolling pin A dry, clean pastry brush I drew heavily from Joe Pastry's blog post about this same t...