Mondo Knows Facts
A croissant is built from folded layers of dough and butter
Repeated folding multiplies thin alternating sheets that puff in the oven
Laminated dough is rolled out, dotted with butter, folded and rested repeatedly, and each fold doubles the number of layers. In the oven the water in the butter turns to steam and pushes the sheets apart, while the fat stops them sticking back together. Twenty-seven layers is a common count for a well-made croissant.
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Tags: pastry, butter, france
A croissant is built from folded layers of dough and butter: the short answers
- Where does this come from, and can I check it?
- Repeated folding multiplies thin alternating sheets that puff in the oven. The figure is taken from Encyclopaedia Britannica, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
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