Puff pastry

Puff pastry is a laminated dough made by enclosing butter in dough and repeatedly rolling and folding it. In the oven, steam lifts its many thin layers into a crisp, flaky structure.

Laminated dough: Dough made by alternating layers of dough and fat through repeated rolling and folding. Puff pastry is a classic laminated dough, built from alternating dough and butter layers.
Wheat flour: Powder made by milling wheat kernels, used as the main structural ingredient in many baked goods. Its proteins and starch form the dough that holds the butter layers.
Vol-au-vent: A small hollow pastry case made from puff pastry, commonly filled with savory preparations. Its raised walls show how puff pastry can create a crisp, self-supporting case.
Croissant: A crescent-shaped yeast-leavened pastry made from laminated dough. Croissants combine butter lamination with yeast fermentation; puff pastry relies chiefly on steam.
French cuisine: The culinary traditions and practices associated with France and its regions. Puff pastry became a defining technique of French pâtisserie and savory cooking.
Pâte feuilletée: The French name for puff pastry, a dough formed through repeated turns of dough and butter. The traditional French method gives puff pastry its defining sequence of turns.
Water: A chemical compound of hydrogen and oxygen that is liquid under ordinary room conditions. Water hydrates flour and later supplies much of the vapor that lifts the pastry.
Mille-feuille: A French pastry made from alternating layers of puff pastry and cream or other filling. It showcases baked puff pastry as discrete crisp sheets separated by filling.
Danish pastry: A sweet, often filled pastry made from yeast-leavened laminated dough. Danish dough adds yeast and sweetness to lamination, unlike classic puff pastry.
Marie-Antoine Carême: A French chef and pâtissier of the late eighteenth and early nineteenth centuries who codified elaborate cuisine. Carême helped systematize and popularize refined French pastry techniques, including laminated pastry.

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