Discover Corman's tips The basics of puff pastry

For viennoiseries other than croissants, you can use flour with a protein content of 12.5%.

The difference when it comes to turning the dough come through in the structure, as well as in the taste of the croissant. Adapt the number of turns depending on your clients’ tastes. You’ll need to test and compare! Don’t use flour when turning the dough, only a little when first rolling it out. Using flour between the turns could damage the structure.

It is not recommended to give croissants more than 3 x 3 turns. For example: 2 x 3 and 1 x 4 turns = 36 layers of butter that only is appropriate for cream-filled viennoiseries due to their very small air cells.

The 2 X 4 traditional method is perfect for croissants. The 2 x 4 - 3 x 4 is advised for folding the dough. Perfect for croissants and the easier to laminate. The 3 x 3 method is perfect for pastries and croissants with a denser texture.

Cut the thickest side after each fold, not only at the beginning. Cutting the side allows the dough to open up and you’ll get the same number of layers on the outside.