croissant dough
Buttery layered base
Croissant dough is a laminated pastry dough made by folding butter repeatedly into yeasted dough, creating dozens of alternating layers.
When baked, steam separates the layers into the flaky, airy texture distinctive of croissants.
The process requires keeping the butter cold enough to remain solid but pliable: She chilled the croissant dough between folds.
- laminatedBonded between protective layers
- butteryRich like a spread
- flakyCrumbly or unreliable
- pastryButtery baked dough
- French pastryFlaky European baked good
yeast · layers · bench rest · rest period · rolling · folding · proofing · butter · flour · risen · elastic · sticky · chilled · puff · baking · golden · pain au chocolat · stretchy
- doughspuff pastry, sourdough, choux pastry, flaky pastry
- pastriesdanish, eclairs, pastry, palmier, choux pastry
croissant doughpancake batter
Raw mixture for griddle cakes
cookie dough · brownie batter · cake batter · pizza dough · shortcrust pastry
croissant, dough, croissants, doughs, doughy, doughier, doughiest, crescent, crescents