What Is the Difference Between a Puff Pastry and Croissant?

1. What Is the Difference Between a Puff Pastry and Croissant? Address: 14 – 467 Edgeley Boulevard, Vaughan, L4K 4E9 Contact Number: 905-761-3363 Email: sales@bartholomewbakery.com

2. Croissant vs. Puff Pastry • The crescent-shaped croissant is a flaky pastry with buttery layers whereas a puff pastry is a drier composition of dough. Both use similar ingredients and preparation work. A few key differences, however, are that the puff pastry does not require yeast, the croissant doesn’t use milk, and sugar is added for a puff pastry.

3. DOUGH-MAKING PROCESS • To create croissant dough, bakers use flour, salt, butter, and water. The laminating process of dough preparation is used with both of the croissant and puff pastries. • For puff pastries, using flour, sugar, salt, cold water, and butter allows for a drier dough. Puff dough rises high with the help of the steam entering the layers of the pastry once the laminating process is complete. The dough does not spread larger as with the croissant.

4. The kneading process of croissants and puff pastries calls for precise temperature, time, and touch. With croissants, the kneading process should last for seven to eight minutes • While a puff pastry dough only requires three minutes of attention. Measure the temperature of the dough after kneading as croissant dough should be at 24 degrees Celsius. KNEADING PROCESS

5. INGREDIENTS TO ADD IN THE DOUGH • It’s in the dough! For croissant dough, the yeast and milk are added for a rich bread-like rise along with butter for the laminating process. • Puff pastry dough uses only butter to be folded into the dough for a layered rise.

6. RESTING TIME • Resting time in baking terms refers to preventing shrinkage of the dough by allowing the dough to set for a specific time. Dough is normally wrapped in plastic wrap or aluminum foil during the resting period. While mixing ingredients, there is a tendency for the dough to form an elastic consistency. The resting period diminishes this. • The resting time for croissant dough averages four hours in the refrigerator with some bakers placing it the fridge overnight. Puff pastry dough requires refrigeration for at least 30 minutes but can be left for a few hours.

7. TASTES • For the distinctive taste buds, there is an abundant buttery flavour when a croissant is first bitten into. The taste is spread throughout the tender flaky layers. A more neutral butter flavour can be experienced when biting into a puff pastry.

8. While these two pastries use similar ingredients and preparation methods, neither one can be a substitute dough for the other. Cross switching croissant and puff pastry doughs can be compared to using pie dough to make cookies. Can I Use Croissant Dough Instead of Puff Pastry?

9. How Long to Bake Croissant & Puff Pastry? • After all the meticulous preparation, croissant dough requires only five minutes of baking time while puff pastry dough should be left for 15 minutes.

10. What Stuffing Are Added in Croissant & Puff Pastry? • The finished products of both types of baked doughs provide a unique texture filled with a buttery flavouring. Adding fillings creates a new explosive taste. • The top croissant fillings are chocolate, almonds, brie, pastry cream, fresh fruit, honey, and Nutella. Puff pastries give an exquisite taste with custard, whipped cream, ice cream, ganache, or frosting.

11. Address: 14 – 467 Edgeley Boulevard, Vaughan, L4K 4E9 Contact Number: 905-761-3363 Email: sales@bartholomewbakery.com Thank You!!