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Francisco Migoya

The Lamination Method

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About
This method is used to make items such as puff pastry, croissants, and Danish. It consists of layering dough and butter in even, consistent layers through manually extending and folding the dough and the butter together. The purpose of lamination is to develop multiple layers of dough and butter that help leaven the dough and contribute to the flaky, tender, and light characteristics of laminated products.

An entire chapter could be written about the process of lamination; this section will stick to the basic steps of the process since this book will contain only one recipe that utilizes this method: the puff pastry. The method described here will be limited to lamination and baking for puff pastry and will not cover croissant and Danish doughs, which have a separate method.

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