componentL1 · basicHistory unverifiedscratch: ambitious
Croissant dough
croissant-dough · pastry · French
About
A laminated yeasted dough: butter locked into layers through turns. The foundation ladder moves from home lamination toward tighter temperature control.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Laminated viennoiserie is associated with Central European and French bakery traditions. Specific invention stories and dates are not asserted.
Sources
- General laminated-dough / viennoiserie teaching
Skill ladder
Uses
- Yeasted détrempe 200 g
- Bread flour 400 g
- Water 200 g
- Whole milk 50 g
- Sugar 40 g
- Salt 8 g
- Instant yeast 8 g
- Butter block 200 g
Preparations used
Used in
Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 400.0 g Bread flourpath croissant-dough → bread-flour
- 200.0 g Unsalted butterpath croissant-dough → butter-block → unsalted-butter
- 200.0 g Waterpath croissant-dough → water
- 113.3 g Bread flourpath croissant-dough → yeasted-detrempe → bread-flour
- 56.7 g Waterpath croissant-dough → yeasted-detrempe → water
- 50.0 g Whole milkpath croissant-dough → whole-milk
- 40.0 g Sugarpath croissant-dough → sugar
- 14.2 g Whole milkpath croissant-dough → yeasted-detrempe → whole-milk
- 11.3 g Sugarpath croissant-dough → yeasted-detrempe → sugar
- 8.0 g Instant yeastpath croissant-dough → instant-yeast
- 8.0 g Saltpath croissant-dough → salt
- 2.3 g Instant yeastpath croissant-dough → yeasted-detrempe → instant-yeast
- 2.3 g Saltpath croissant-dough → yeasted-detrempe → salt