What is the difference between puff pastry and danish dough

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Facebook Instagram Pinterest Snapchat. My Favorites. There are three basic steps to a laminated dough that include preparing the dough, enclosing it in butter or other fat, and rolling and folding the dough. Temperature is an important factor in this preparation because the fat must not be too warm soft or too cold firm.

Laminated doughs are enriched with the addition of milk, and in the case of a Danish dough the addition of eggs.

These doughs are soft and sticky when mixed. The ratio of liquids is higher at a 2 to 1 ratio of flour to liquid. The base dough, known as the detrempe , varies depending on the type of pastry. For example, puff pastry dough is made up of flour, water, and salt; croissant dough is prepared with flour, sugar, yeast, salt, and milk; while Danish dough includes the same ingredients as a croissant dough but adds eggs to the mix.

An all-purpose flour can be used or a bread flour blended with a soft cake flour. The dough is mixed together until it becomes a sticky mass. Turn the dough out onto a sheet pan and shape into a rectangle. Store on a pan and allow it to ferment. The dough is often chilled from hours before it is rolled out.

Sprinkle lightly with flour as needed and brush off excess once the desired size has been achieved. Butter is the preferred fat for making croissant and Danish, but lard, margarine, and shortening are sometimes used for cost purposes. A professional dough sheeter is used for large scale production of laminated doughs.

Smaller scale production is done by hand. The butter is placed on the dough and the dough is then folded to lock in the butter using either an envelope fold , single- , letter- , or book-fold. An envelope - fold places the butter diagonally on top of the dough rolled out to a square.

Each corner of the dough is brought to the center locking the butter inside the dough. And while I can make a laminated dough, when it comes to puff pastry, I buy it frozen. For croissants and their brethren, I rely heavily on local bakeries to do the heavy lifting.

Extra Crispy Logo. By Stacey Ballis Updated February 13, Save Pin FB More. View Series. All rights reserved. Close Sign in. The light texture of puff pastry is partly attributed to the use of steam to get it to rise. Danish however, is a heavier pastry, partly because it contains yeast. Danish too is light and flaky but it has a fluffier, more buttery texture.

Some Danish recipes are somewhat bread-like, further distinguishing it from puff pastry. Danish and puff pastries differ in their origination. Danish pastry was first tasted in the s in Copenhagen, Denmark. It was a creation of the master baker Albaek, who baked his creations especially for the royal court. His pastry recipe was passed on to other bakers, some of whom travelled the world imparting their knowledge about Danish pastry to yet more bakers.