Lamination Science: The Secret to Flaky Pastry

Lamination is the delicate dance of butter and flour dough folded repeatedly to create hundreds of alternating layers. When baked, the water in butter vaporizes into steam, puffing the dough into golden, crisp layers.

Precision in room temperature, dough resting times, and butter elasticity are what separate a dense pastry from an ethereal, featherlight croissant.