Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise.
The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in "turns") to give it its flakiness.
This is a highly technical dough and quite tricky to make well at home by hand, with a rolling pin. But don't despair, this version is adapted for home baking and you'll find all the tips and tricks you need to succeed.
The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in "turns") to give it its flakiness.
This is a highly technical dough and quite tricky to make well at home by hand, with a rolling pin. But don't despair, this version is adapted for home baking and you'll find all the tips and tricks you need to succeed.