Laminated dough vs blitz puff for my first croissant attempt, which one would you pick?

Reese Taylor · 2026-09-15T21:30:02.988172+00:00

I'm baking my first batch of croissants this weekend for a friend's birthday and I can't decide between doing a full laminated dough or just going with a quick blitz puff. I've got a marble slab and a rolling pin but only about 4 hours of free time on Saturday, so I'm leaning toward the blitz version even though every recipe says lamination gives you better layers. Has anyone here tried both and can tell me if the shortcut is actually worth it or if I'll regret not doing it the hard way?

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Laminated dough vs blitz puff for my first croissant attempt, which one would you pick? | Bakers - Rigidtalk