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danish dough vs croissant dough

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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. 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. 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. 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. 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."