Shortening Laminate Croissant

A shortcut croissant dough using chunks of butter rather than grated butter.

Shortening laminate croissant. If croissants show signs of darkening too quickly reduce the oven to 375 f 190 c. Croissant or puff pastry can be savory as well as sweet. Laminated doughs are often thought of as difficult or scary to attempt. Egg wash before and after proofing.

The two most common types of laminated dough are puff pastry and croissants. 21 00 h knead for 3 minutes and store in fridge for 12 hours. Day 2 laminate the dough. Bake until croissants are golden brown about 20 minutes.

The rough puff pastry method is the method i use more than any other method when it comes to shortcut puff pastry. They will slightly deflate as they cool. Rotate the pans halfway through baking. Cut a notch in the center of the base and gently stretch the triangle to lengthen before tightly rolling.

Tuck the tip underneath when placing on a parchment lined sheet pan. The final product is more bread like in quality however the process of lamination creates the distinct layering found in all pastries of this category. Shaping traditional croissants using triangles cut from well chilled fully laminated dough. Vegetable shortening will give the highest rise and is used commercially in.

The main difference is the addition of yeast as well as milk. Originally lamination occurred when a lean dough one with no or little fat was rolled out and a butter block was encased in the dough. Remove croissants from the oven and place on a wire rack to cool for a few minutes before serving. 09 00 h make butter slab and refrigerate till needed.

However in the past it was the other way around. Shortening appeared almost a century after the croissant was invented so originally the real butter croissant had a half moon shape hence its name. A pidp 3240 assignment. Day 1 make initial dough.

According to experts a butter croissant has a straight shape while a half moon croissant is made with shortening. Puff pastry is the simplest form of laminated dough with just butter folded into a basic dough of flour water and salt croissants take it one step further and add yeast and milk to the dough which make the pastries richer rise more and end up more bread like danishes palmier cookies kouign amann and sticky.