What type of pastry is used for making traditional French croissants?

The correct answer is puff pastry, which is the foundation for traditional French croissants. Puff pastry is a laminated dough, meaning it is made by folding layers of butter into the dough multiple times to create thin, flaky layers. This technique is crucial for croissants, as it allows them to rise beautifully when baked, resulting in a light and airy texture with a crispy exterior.

When employing this method, the layers of butter and dough create steam during baking, contributing to the pastry's characteristic flakiness. The process is labor-intensive, involving several rounds of rolling and folding, but it is essential to achieve the delicate structure that defines a great croissant.

In contrast, shortcrust pastry is typically used for tarts and quiches as it is more crumbly and does not have the same rise or flakiness as puff pastry. Choux pastry is primarily used for making éclair and cream puffs; it’s a focused dough that puffs up significantly in the oven but doesn’t undergo the same lamination process. Phyllo pastry is known for its thin sheets and is often used in dishes like baklava; it creates a different texture and flavor than what is needed for croissants. Each type of pastry has its unique characteristics and applications