Laminated Cardbord

What professionals call laminated dough is simply puff pastry or to the French, Pâte Feuilletée. This course highlights laminated doughs and the secrets behind the hundreds of buttery layers. The leafy structure of the dough is formed by following a specific method of rolling and folding the dough and butter. This results in well over 1,000 layers of laminated dough and butter. During the baking process, the layers of butter melt, the moisture in both the butter and the dough vaporize, causing spaces between the layers and forcing the pastry to rise. Depending on your end product, there are three ways to make puff pastry doughs: The classic, the inverted, and the quick puff pastry. Once you have mastered these, you’ll be able to make sweet or savory turnovers, tarts, and pies.

If you've ever dreamt of making buttery, flaky croissants, or Danishes, then this is the course for you! From ingredient selection to mixing, rolling shaping, proofing, and baking, this course introduces the fundamentals to get you started making Yeasted Laminated Doughs! For beginners and advanced bakers alike, calculating the correct base temperature, applying the gluten window test, and learning our clever method of making a proof box are the necessities for making delicious yeast laminated pastries.