Description
Layers of dough separated by butter
Technical
Laminated dough is a culinary preparation consisting of many thin layers of dough separated by butter or other solid fat, produced by repeated folding and rolling. Such doughs may contain more than eighty layers. During baking, water in the butter vaporizes and expands, causing the dough to puff up and separate, while the lipids in the butter essentially fry the dough, resulting in a light, flaky product.
Sensory Profile
Aroma ()
butterycaramelizedtoastycreamysweet
Wine Analogy
Like the layered complexity of a well-aged Bordeaux
Coffee Analogy
Similar to the flaky texture of a perfectly laminated croissant paired with espresso
Perfume Analogy
Evokes the structured development of a chypre fragrance with buttery base notes