All-Butter Croissant Dough
Croissants are made of yeasted laminated dough, yet many other baked goods rely upon the lamination technique for flaky layers (think Kouign-Amann, biscuits, and anything made with puff pastry, like palmier cookies). For bakery-perfect croissants with distinct, crispy layers, the key is in keeping the dough, and the butter block that’s encased within it, nice and cold. When it comes to tools, a bench scraper is crucial. Its wide, flat edge makes it ideal for shaping and moving dough without subjecting it to the heat of your hands.See our full step-by-step guide to making All-Butter Croissant Dough here.
Butter block (step 2) can be wrapped tightly in plastic wrap and refrigerated up to 2 weeks. Let stand at room temperature until pliable, about 10 minutes, before starting lamination.