Technique

Laminating

Laminating - photo 1 | Debic
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

Ingredients

  • Dough

Step-by-step

 - photo 1 | Debic

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

 - photo 1 | Debic

Rol the dough two times as wide as the butter on 13 mm

 - photo 1 | Debic

Place the butter lenghtwise on the middle of the dough and fold the sides of the dough in

 - photo 1 | Debic

Roll the dough with the butter inside to 7 mm thickness

 - photo 1 | Debic

Fold the rolled out dough in four times

 - photo 1 | Debic

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

 - photo 1 | Debic

Cut the end of the dough whithout butter away

 - photo 1 | Debic

Fold the rolled out dough in 4 times. Rest in the fridge for 15 minutes

 - photo 1 | Debic

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

 - photo 1 | Debic

Process

Tips

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