Description
A technique of layering dough and butter to create flaky, multi‑layered pastries.
Technical
The process relies on gluten network formation in the dough and the phase change of butter fat from solid to liquid. Partial melting of butter during rest periods allows interlayer adhesion, while re‑solidification during baking locks the layers.
Science
Primary Reaction
Gluten network formation and butter fat phase transition
Sensory Profile
Aroma ()
butteryyeastywarmflakytoastedcaramelizednutty
Origin & History
Civilization
French
Era