Makeup Technique for Croissants
Just as for lean doughs, the object of rich dough makeup is to shape the dough into items that bake properly and have an attractive appearance. Most of the guidelines for making up lean yeast breads also hold true for rich doughs .
While lean doughs usually can be handled vigorously, rich doughs require a lighter touch. In particular, temperature control is important when handling rolled in doughs so the butter is neither too hard nor too soft and so the dough does not become overproofed while you are making it up. Study the procedures for these doughs carefully.
Many sweet dough products, including most Danish pastries, are finished with a clear glaze or apricot glaze after baking, preferably while they are still warm. After cooling, they may also be decorated with Flat Icing. Flat icing is drizzled over the products; it doesn't cover them completely.
While lean doughs usually can be handled vigorously, rich doughs require a lighter touch. In particular, temperature control is important when handling rolled in doughs so the butter is neither too hard nor too soft and so the dough does not become overproofed while you are making it up. Study the procedures for these doughs carefully.
Many sweet dough products, including most Danish pastries, are finished with a clear glaze or apricot glaze after baking, preferably while they are still warm. After cooling, they may also be decorated with Flat Icing. Flat icing is drizzled over the products; it doesn't cover them completely.
Diagrams and text courtesy of Gisslen W. (2013). Professional Baking (6th ed.). Hoboken, NJ, John Wiley & Sons.