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danish dough vs croissant dough

budeeez Dec 13, 2008 09:32 PM

I am looking at 2 recipes, one for danish dough and one for croissant. The major difference between the 2 is in the flour used. Danish - all purpose. Croissant - bread & pastry flour.

Question: What does one type of flour do as oppose to the other two? ie texture wise, fluffy factor, etc.

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  1. ipsedixit RE: budeeez Dec 13, 2008 09:48 PM

    The difference is in the protein content.

    All purpose is generally higher in protein content than pastry flour. All purpose is about 12% protein, whereas pastry is at the low end at about 8%.

    Generally speaking, the higher the protein content the chewier (or elastic) the dough will turn out. Pastry flour will provide for a more tender dough.

    1. s
      SpanLynn RE: budeeez Dec 14, 2008 08:20 AM

      I would think that combining pastry and bread flours would produce a result just about the same as all-purpose flour? check out the website for King Arthur Flour, http://www.kingarthurflour.com/, which provides a lot of information about flours.

      1. todao RE: budeeez Dec 14, 2008 08:37 AM

        To piggy back on the comments of ipsedixit, a danish is usually a bit more "chewy" than a croissant. The croissant is light and airy. As jpsedixit pointed out, the protein content of the two types of flour produce the different texture desired for each of the rolls.

        1. chowser RE: budeeez Dec 14, 2008 08:49 AM

          I don't know what recipes you're considered but danish dough has egg or egg yolk and croissant does not. I have seen croissant recipes that use all purpose flour. Depending on the proportions, as SpanLynn says, the protein content and consistency of a mix of bread flour and pastry flour could be the same as all purpose. The more bread flour, the more protein, the chewier/the more structure; the less protein, the more "fluffy."

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