Technique

Laminating

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Technique

Laminating

This technique shows you how to laminate dough for puff pastry or croissants in only 9 simple steps.

Equipment needed
  • Dough rolling machine
  • Knife

Ingredients

Step-by-step

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Roll 1kg (1/2 sheet) Debic Croissant Butter lengthwise on the rolling machine to 10 mm.

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Roll the dough two times as wide as the butter on 13 mm.

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Place the butter lengthwise on the middle of the dough and fold in the sides of the dough.

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Roll the dough with the butter inside to 7 mm thickness.

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Fold in the rolled out dough four times.

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Rest in the fridge for 15 minutes. Roll the dough with the closed side towards you to 5 mm thickness.

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Cut the end of the dough without butter away.

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Fold in the rolled out dough four times. Rest in the fridge for 15 minutes.

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Face the closed side of the dough to the rollers and roll to 2 mm thickness.

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Process