Croissant Dough

Making croissant dough borrows more technique from making bread than from pastry. By allowing a croissant dough to prove slowly and adding a small amount of day-old-croissant dough (ferment) you can achieve a deeper more complex flavour. Careful folding of the dough (also known as laminating) will result in perfect thin layers of flaky pastry. Croissant dough is also used to make pan au chocolate, pan au raisin, danishes, bear claws and praline twists