Pâte à Croissant

The risen and bready consistency of this viennoiserie is why it is referred to as a pastry—bread hybrid. It is a type of pâte levée and is, therefore, yeast risen. Aside from differences in ingredients, pâte à croissant uses the same fundamental methodology as pâte feuilletée. The folding and rolling of détrempe and beurrage are identical, which is why a croissant is considered a laminated pastry.