Yeast-based flaky dough (for croissants) (Slideshow version)
Stage 30/30 :
Your yeast-based flaky dough is now ready. Wrap in plastic film and refrigerate for 2 hours before using, or freeze for later.Remarks
When making any viennoiseiries, but especially this yeast-based flaky dough, cold is your friend. This is because the recipe uses a lot of butter. If you are having trouble with the folding and turning because the dough is going soft, pause and put the dough in the freezer to firm up for 30 minutes (or longer). Do this as often as necessary.Ideally, the butter to use for this kind of flaky dough is the special "beurre de tourage" the professionals use, which can be hard to find. But don't worry, normal butter works quite well.