Lamination creates alternating layers of dough and butter through repeated rolling and folding. In the oven, water turns to steam and separates those layers while the dough structure sets.
Croissant dough
Croissant dough is yeasted and commonly includes milk and sugar. Fermentation contributes flavor and creates an interior that is both layered and bread-like.
Puff pastry
Classic puff pastry does not rely on yeast. Its rise comes mainly from steam between the laminated layers, producing a crisp and flaky result.
Common failure points
Warm butter can merge with dough; butter that is too cold can fracture. Uneven rolling, skipped rests and inaccurate oven temperature can also reduce lift.
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