Laminating
![Laminating - technique | Debic 2d740000-ff27-0003-370f-08d750ca6bdd](/sites/default/files/technique/2d740000-ff27-0003-370f-08d750ca6bdd.jpg)
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
![Laminating step1 2d740000-ff27-0003-6f99-08d750ca6ae3](/sites/default/files/technique/2d740000-ff27-0003-6f99-08d750ca6ae3.jpg)
Roll 1kg (1/2 sheet) Debic Croissant Butter lengthwise on the rolling machine to 10 mm.
![Laminating step2 2d740000-ff27-0003-064b-08d750ca6c7a](/sites/default/files/technique/2d740000-ff27-0003-064b-08d750ca6c7a.jpg)
Roll the dough two times as wide as the butter on 13 mm.
![Laminating step3 2d740000-ff27-0003-f0f7-08d750ca6d20](/sites/default/files/technique/2d740000-ff27-0003-f0f7-08d750ca6d20.jpg)
Place the butter lengthwise on the middle of the dough and fold in the sides of the dough.
![Laminating step4 2d740000-ff27-0003-a26d-08d750ca6db6](/sites/default/files/technique/2d740000-ff27-0003-a26d-08d750ca6db6.jpg)
Roll the dough with the butter inside to 7 mm thickness.
![Laminating step5 2d740000-ff27-0003-0360-08d750ca6e59](/sites/default/files/technique/2d740000-ff27-0003-0360-08d750ca6e59.jpg)
Fold in the rolled out dough four times.
![Laminating step6 2d740000-ff27-0003-374d-08d750ca6ebe](/sites/default/files/technique/2d740000-ff27-0003-374d-08d750ca6ebe.jpg)
Rest in the fridge for 15 minutes. Roll the dough with the closed side towards you to 5 mm thickness.
![Laminating step7 2d740000-ff27-0003-8d4f-08d750ca6f3c](/sites/default/files/technique/2d740000-ff27-0003-8d4f-08d750ca6f3c.jpg)
Cut the end of the dough without butter away.
![Laminating step8 2d740000-ff27-0003-1321-08d750ca6f8b](/sites/default/files/technique/2d740000-ff27-0003-1321-08d750ca6f8b.jpg)
Fold in the rolled out dough four times. Rest in the fridge for 15 minutes.
![Laminating step9 2d740000-ff27-0003-29ca-08d750ca6fc4](/sites/default/files/technique/2d740000-ff27-0003-29ca-08d750ca6fc4.jpg)
Face the closed side of the dough to the rollers and roll to 2 mm thickness.
![Laminating step10 2d740000-ff27-0003-599f-08d750ca6b48](/sites/default/files/technique/2d740000-ff27-0003-599f-08d750ca6b48.jpg)
Process