For lamination, it is essential that the dough has the right elastic consistency so it can be rolled out easily and stretch without tearing. Obvious examples are, of course, puff pastry dough and ...

A pastry as miraculous as a croissant is, predictably, tricky to make at home. There is the lamination and the rolling and folding of that butter-layered dough, a technique called a “turn.” In ...

Make every effort to work in a cool kitchen environment (68 to 72 degrees), which will make rolling out the butter-laden dough and controlling fermentation much easier. Clear off several feet of ...

Over the course of three months, F&W recipe developer and pro baker Paige Grandjean made 45 batches of laminated dough (that's 38 pounds of butter, if you want to do the math) to develop this ...

Your past pie doughs may have been tender, sure, but my recipe, which relies on the process of “lamination” (i.e. the process of rolling and folding) puffs in the oven and shatters under your ...