How Do Croissants Get Their Layers?
- Claire Lee
- Sep 29
- 2 min read
When you think of France, croissants probably come to mind. These flaky pastries are almost as iconic as the Eiffel Tower! So how do bakers create the soft layers in croissants and why do the ingredients matter?
Croissants are a type of pastry known as viennoiserie, meaning that they are made with yeast leavened dough and prepared through lamination. Lamination is the process of folding fat into dough, creating distinct layers before baking. Adding yeast to croissant dough ensures a nice rise so that the layers separate in the oven. These processes result in a flaky, buttery pastry that is both indulgent yet light. But not all croissants are created equal—in fact, there are strict traditions in France about how croissants can be advertised.
The main distinction between croissants is the type of fat: straight-shaped croissants are made with only butter, while crescent croissants are made with another fat such as margarine. Butter-based ones are considered more decadent as compared to ones with margarine. Even so, all croissants undergo the same steps—lamination, proofing, and baking—that turns the water in both the dough and fat into steam, resulting in the separation of layers.
So if you ever find yourself in a bakery eating a croissant, think about the science behind its trademark flakiness!
Claire Lee is a rising senior at Leigh High School in San Jose, California. She is currently a student researcher for miRcore, a non-profit working to democratize medical research for all. She has worked in a confectionary shop and is interested in baking and chocolate.
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