Strawberry cream puff pastry bags. (Photo by: REDA&CO/Universal Images Group via Getty Images)
What Makes Puff Pastry And Croissant Dough Different
By Nick Johnson
Two instantly recognizable pastry varieties are puff pastry and croissants, which create flaky, buttery treats. Both puff pastry and croissant dough are examples of laminated dough — a complex creation that involves folding butter into pastry dough in a series of alternating layers — but the composition of their respective doughs has a few important differences.
Pastry dough contains flour, water, and salt, per MyRecipes, and croissant dough adds yeast and milk to these ingredients. As a result, a puff pastry is crispier than croissants, but the addition of milk in croissant dough makes it richer, while the yeast causes the dough to rise considerably, creating a more tender interior than puff pastry.
A puff pastry can rise without any leavening agents due to the liquid in the dough causing steam during the baking process, via Montana Public Radio. If a puff pastry is too thin, it can tear, and too much moisture in croissant dough can make it chewy, according to chef Dominique Ansel.