Hi everyone,
While rolling croissant and danish today I was wondering if there was an ideal number of layers in a croissant or puff pastry. Usually I do a single fold and 3 book folds giving me 128 layers. I experimented in the past with less layers and more and found this number gives me the best oven spring and good flakiness. This seems to be lately my magic number with our puff pastry, danish and croissant. Do you all have any preferences as to the number of layers you make? On a side note I was showing one of the kids how to make puff dough and we did 2 single folds and 4 book folds to yield 1024 layers a true mille feu, incidentally it was not that good, very crumbly with a minimal amount of oven spring.
While rolling croissant and danish today I was wondering if there was an ideal number of layers in a croissant or puff pastry. Usually I do a single fold and 3 book folds giving me 128 layers. I experimented in the past with less layers and more and found this number gives me the best oven spring and good flakiness. This seems to be lately my magic number with our puff pastry, danish and croissant. Do you all have any preferences as to the number of layers you make? On a side note I was showing one of the kids how to make puff dough and we did 2 single folds and 4 book folds to yield 1024 layers a true mille feu, incidentally it was not that good, very crumbly with a minimal amount of oven spring.
