Baking Ingredient | Vegetarian Lacto Ovo Vegetarian

Croissant Dough

Not applicable (mixture) Allergens: Wheat, Milk
Croissant Dough

Sourcing & Taxonomy

  • Family Poaceae (for wheat flour)
  • Primary Cuisine French
  • Seasonality Year-Round
  • Source Wheat Flour, Butter

The Forktionary Angle

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Definition

A laminated yeast-leavened dough, rich with butter, creating flaky layers and a tender, airy interior when baked.

Sensory Profile

TasteButtery, Slightly Sweet, Yeasty
TextureFlaky, Tender, Airy
AromaButtery, Yeasty, Baked bread
AcidityLow

Technical Metrics

Nutrition Facts

Per 50g (raw)
Calories400 kcal
Total Fat25.0 g
Saturated Fat15.0 g
Trans Fat0.5 g
Cholesterol40 mg
Protein8.0 g
Total Carbohydrate35.0 g
Dietary Fiber1.0 g
Total Sugars5.0 g
Calcium20 mg
Iron1.0 mg
Potassium100 mg

Chef’s Secret

Achieve optimal flakiness by keeping the dough and butter very cold during lamination, and avoid overworking the dough.

Substitutions

Best Match

Puff Pastry

1:1

Provides excellent flakiness but lacks the yeast leavening and rich butter flavor of croissants.

Phyllo Dough

1:1

Offers very thin, crisp layers but is less tender and less buttery, suitable for savory pastries.

Frozen Pie Crust

1:1

For a quick, less authentic pastry base, will not achieve the same flakiness.

Brioche Dough

1:1

A rich, buttery yeast dough but without the laminated layers, results in a soft, bread-like texture.

Buying Guide

Frozen dough should be stored at 0°F (-18°C); thaw slowly in the refrigerator overnight before use.

Flavor Pairings

Coffee Jam Chocolate Ham Cheese Soups (as a topping)