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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Brioche lamination is a pastry technique that creates a tender, flaky crumb through precise temperature control, folding, and yeast fermentation.
Origin: French (19th century) — Paris, France
See full technique reference →During kneading, gluten proteins (gliadin and glutenin) form a viscoelastic network that traps air. Butter is incorporated in discrete layers; when heated, the fat melts and steam expands, separating the layers. Yeast fermentation produces CO₂ and ethanol, which contribute to leavening and flavor.
Primary Reaction
Yeast fermentation producing CO₂ and ethanol, combined with gluten network formation and butter melting to create steam expansion
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Key Variables