Puff pastry differs from croissant and danish dough because it contains no yeast and is risen only by the steam created from the moisture of the fat. Puff pastry containing more butter and no yeast results in a product that has a flaky and buttery texture that almost melts in your mouth. Danish and croissant dough containing yeast, results in a chewier texture that has slightly less flakiness to it. Some people go as far as substituting danish dough for puff pastry dough but when making classic pastry its best to stick to the dough that is originally used. After all, these doughs are made of different components resulting in slightly different flavors and textures.
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