Frequent contributor Jim Chevalier poses an interesting question about laminated doughs: are there as many classes of them in France as there are in the States? He comments that as far as he knows the French have only “leafed pastry” (pâte feuilletée) and leafed pastry with yeast (for croissants). Here on the site I refer to puff pastry, croissant dough and Danish dough, as well as (sometimes) to “flaky pastry”, which to my knowledge can refer either to standard puff pastry OR puff pastry that has been turned fewer times than normal.
It’s never occurred to me to ask the question: how many kinds of laminated dough do French pâtissiers routinely use? Anyone out there who knows the answer, please chime in.