The Low-Down on Lamination

Lamination, its not just what you can do to paper to make it last longer.Laminated breads and pastries is dough and fat layered to make a fluffy and flaky bread.

Now that my Production of Breads and Rolls class is nearing the end, it is time to move on to the difficult breads.This week we started laminated doughs and sweet breads.Our first day of this rotation we made danishes and croissants.

Both of these doughs are made the same way.First you mix up the dough, and chill.You than flatten the dough out and place butter in the middle to form something similar to an empanada.You than flatten down the pillow and fold it three times, similar to folding a letter.Flatten again and repeat, than place it in the refrigerator for about an hour or until firm.

In our classroom, we are lucky enough to have a sheeter for the next step.You could use a rolling pin but I don’t think I have the arm strength for that!Once the dough is cold and firm you use the sheeter to flatten in out to about an inch thick.Fold the dough in three again and than do the final flattening.The dough should be about a third of an inch think in the end.Cut down the dough to fit onto the sheet pan and place it in the freezer for at least 3 hours.

My classmate Darcie working the sheeter.

When made properly you can see the layers of fat and dough.

As you read this, the whole process may seem really easy but don’t be fooled.If the dough and butter are not at the right temperature or consistency you dough can be ruined.Our class got a first hand look at what can go wrong when one team did not cool their dough before adding the butter.Although the dough looked the same, when it baked in the oven large pools of butter leaked out.The dough that was left over was dense and overcooked, having a similar consistency of pie crust.Thankfully our class made so much other danishes, that one ruined batch was not missed.

When the dough was to the right temperature it was now time to assemble your danishes and croissants.We prepared several different fillings.Blueberry, Apple, and Peach fruit fillings.A sweetened cream cheese filling and an almond marzipan for making bear claws.

Once the fillings are ready we took the frozen dough out to thaw slightly.Accurately cutting four inch by four inch squares for the danishes we were ready to assemble the pastries.Placing fillings into the dough and finishing them with egg wash and streusel the danishes were ready for the over.We also made copious amounts of bear claws, turnovers, and croissants.

Cutting the croissant dough into triangles to be rolled into a finished product.

Assembling the pastries.

Cutting the danish dough to make a bearclaw.

Egg washing croissants to give them a good shine.

Once all of the pastries are finished being assembled, they are put in the proof box for about an hour to double in size.Once the proofing process is complete the pastries are put in the oven and baked until golden brown.

While the danishes were still hot, we put two different types of glazes on them for a finishing touch.First an apri-gel to seal in the moisture in the dough and second a powdered sugar glaze for an added sweetness.

Ericka brushing on apri-gel while the danishes are still hot.

Everyone took turns glazing the pastries.

The next step is to enjoy!

Cream Cheese danish.

Peach turnover.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT Clear All

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            2 Program(s) Found
            • Students get real-world experience through the required externship at the end of the program.
            • Curriculum includes laboratory sessions, academic preparation and hands-on experience.
            • Program objectives are to provide students with skills needed for cooking wholesome, attractive, food preparations and to assist graduates in obtaining positions in the food service industry.
            • Accredited by the American Culinary Federation (ACF).
            • Has campuses in Melbourne, Sarasota, and Tallahassee, Florida
            Show more [+]
            2 Program(s) Found
            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
            Show more [+]
            1 Program(s) Found

            Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.

            With a main campus situated in downtown Scranton, Lackawanna’s expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.

            3 Program(s) Found
            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
            • Accreditation from the Accrediting Council for Continuing Education and Training (ACCET), and the Council on Occupational Education (COE).
            • 2 campuses located in Boulder, Colorado and Austin, Texas.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid