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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Sub-techniques such as lamination, cold rolling, and resting manipulate temperature and time to control butter integrity and gluten development.
Origin: French (17th century) — France
See full technique reference →During lamination, cold butter is folded into dough at 4–6 °C, limiting gluten formation while preserving butter crystals that later melt to create steam. Cold rolling at 4 °C ensures uniform thickness and prevents butter melting, while resting in the refrigerator allows gluten relaxation and fat recrystallization, producing a flaky, layered crumb.
Primary Reaction
Butter lamination and gluten relaxation
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