Lamination

Lamination is a technique of layering dough with butter. It is responsible for the flaky texture of many of our favourite French pastry classics such as the croissant, and Danish and puff pastry.

When I was going through my training, laminated doughs were always one of the last things on the curriculum because they required fast hands and a large time commitment; the dough needs to rest while being layered. It can take up to 3 days to laminate some doughs.