We closed our shop on 12/30/22. THANK YOU SO MUCH for 19 years of support for Les Madeleines. Please visit our new project, Chez Nibs.

View Menu

216 East 500 South
Salt Lake City, Utah

We are closing on 12/30/22. Thank you for 19 years of support. We’ll keep you updated for future projects.

Laminated Doughs | Pastry Term of the Day

laminated dough croissant
The flaky interior of a croissant.

Baking Demystified: Laminated dough

Laminated dough is any dough that has a block of butter, called a beurrage, folded into the dough, called a détrempe. Once combined, they are called a pâton and will be rolled and folded (or turned) the appropriate number of times for each type of dough. Each type of dough has the butter added in a different way and the number and type of folds will vary resulting in varying degrees of flakiness.

Examples include puff pastry, croissant, Danish and kouing aman.