Lamination: The Secret to Croissant Layers

[Music] this is 12 millimeters if I now make my butter 12 millimeters it will then give us beautiful even lamination lines throughout our product butter I'm using is calming butter it's a cultured butter and this will give our product a slightly natural yogurt flavor slightly lactic acid flavor I think it gives us you a really nice flavor profile to our croissant but you can see that it's too hard if I was to try to put this into our croissant now it would rupture our layers so we have to go through a process called conditioning and it's effectively just rolling or beating the butter until it becomes soft and pliable and now that becomes a beautiful pliable piece of butter that we can now laminate into our pastry so this is being rolled down to four millimeters I'm now going to do a single fold in my butter so now I have 12 millimeters of butter and that will match the thickness of our pastry now butter is condition dough that we had sitting in the fridge over for the last 24 hours after we mixed it yesterday is now ready to be laminated so what I do is I place my butter in the middle of the pastry I then get a knife and really carefully cut pastry either side of the butter then placing the cut portions on top now if this exposes the four sides of the pastry and the butter I believe this gives us a better lamination because we get 100% lamination if I leave a fold in there what happens is we can get portions of the dough that don't get laminated properly so by cutting it and placing it on top we get really crisp clean edges to secure the butter I just put a few little dimples in it just to secure it and then it's ready to go for its first roll okay when you were placed on the machine make sure that the you place it with the cut going into the machine if you were to roll it that way the cut would separate so place it going long ways through the machine and let's start rolling when I roll it down to around about ten millimeters thick we don't want to stress the dough too much if we go down too quickly we can put too much tension in the dough and it become a tight dough okay so that's ten point five now what we need to do is we need to do what we call an offset book fold we get one of our ends we fold it three quarters up then we get our other edge three quarters down making sure that our pastry meets a nice clean line in the middle and then we fold it in half again now you can start to see how we start to generate our layers within our croissant we always give our croissant pastry a 90 degree turn and we always roll out from our open ends not our closed ends okay so that's ready to go now back into the machine and roll out for its second roll same processes before two increments at a time but too much stress on the dough making sure that it hits the roll is straight it's down to ten millimeters this time we're not going to do an offset book fold we're going to do a single fold so we always like to work with straight edges so I'm just going to trim this edge straight like so and we fold it up around about half we take our scraps that we've cut off one end and we just place them in the inside of our dough to create a straight line and then we fold our right-hand side over and the dough has to meet edge to edge okay and you can see that's a little bit so we'll read fix that there we go and now that goes into the fridge and it has a rest for at least 20 minutes and we're just covering it to make sure that it doesn't form a skin my croissant dough I like to do one book fold into single folds this is its last single fold so starting making sure that we're runts again rolling through our open ends not our closed ends down to ten millimeters again and now we're ready for our last single fault so once again one straightedge this also helps check that our laminations are in good condition one side up place your scrap inside making a straight line and then folding it over the top that is ready to go back into the fridge about a half an hour rest okay allow the gluten to relax and then that will be ready for rolling and shaping a dose had its final fold and its final rest is now ready to be rolled out for its final shaping now we'll get most of the length through the open ends but I'm just rolling it out and the closed ends just to get my width that I'm require as you can see my pastry is now saying distress you're going to see rounded edges that means it's fighting against the gluten structure so at this point we turn it around and we'll get our lengths out of our open ends now depending on what size of croissant and Danish we're making will determine how thick or thin your pastry will be generally I roll this down to around about 5 mil to do a standard for Santi you

Channel: The Artisan Crust

Views: 161,800

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Id: rbajTh-Ri90

Length: 6min 26sec (386 seconds)

Published: Mon May 18 2020