The development of laminated dough
Read the assessment of our Head of Dough Technology, Alex Weissbach, on the development of laminated dough and trend products in this category.
This article originally appeared as a guest column in Richemont-Fachblatt issue no. 4 / 2024.
Making a croissant with clearly visible layers and a finely wafered crust is one of the most demanding tasks in our craft. The dough and butter must be at exactly the right temperature and consistency, and careful laminating – with or without a dough sheeter– is crucial for consistent product quality. Experience and a high degree of dexterity are required in order to adhere to the resting times, gently sheet the dough bands and roll the triangles into a croissant. The croissant has a proud centuries-old tradition and enjoys a reputation that has lost none of its appeal to this day.
Croissant production: Health trends are on the rise
Unfortunately, the croissant and laminated doughs in general have found themselves on the red list due to current health trends. It is difficult to square the consumption of fat and sugar with the health expectations of today’s society. The industrialisation of our industry has also given rise to product variants such as ‘long-shelf-life croissants’, which have little in common with artisanal production and the original appearance of the croissant. There is no doubt that this undermines the charm of a well-made butter croissant. Has the appeal of making an artisanal product been lost as a result?
Quite the opposite! Recently, I’ve noticed a shift back towards craftsmanship. Small, fledgling bakeries are once again making a name for themselves with products that are characterised by craftsmanship. A strong presence on social media has not only breathed new life into laminated dough products, but has also turned them into trendy products. Today, the croissant is decidedly ‘instagrammable’. A balanced diet can also leave room for indulgence: A good coffee with delicious baked goods offers just that.
Trends in croissant production
Products made from laminated dough have enormous potential. There have long been alternatives to the classic croissant made from the same dough. Contemporary creations made from laminated dough are now going viral worldwide. It all started around 10 years ago with Dominique Ansel and his ‘Cronut’. Current examples include the ‘Crookie’ from Stéphane Louvard’s Parisian bakery and the ‘Icecrone’ from the London bakery British Patagonia. Products with special shapes and colours, such as the ‘cube croissant’ or products with unusual fillings and decorative glazes, are also attracting interest from consumers.
You too can rediscover laminated doughs – whether by reviving an old family recipe, making a trendy product or creating your own innovative products. Become part of the movement of reimagining laminated dough.
If you would like to test out your own recipe on our machines, you can make an appointment to visit our Dough-how Center here. Our page on croissants will tell you more about the options you have when making croissants.