Which type of pastry is used in a croissant?

A croissant is made using laminated dough, which is a specific technique that involves folding and rolling butter into the dough multiple times to create layers. This process results in a light and flaky texture when baked. The layering is essential for the croissant's characteristic rise and airy structure, which distinguishes it from other types of pastries.

While puff pastry shares some similarities with laminated dough, particularly in the layering concept, the method and resulting characteristics differ in terms of texture and preparation. Shortcrust pastry, on the other hand, is denser and is typically used for tarts and pies rather than steam-leavened pastries like croissants. Choux pastry is another distinct type that is used for items like éclairs and cream puffs, relying on a different preparation method involving steam for leavening rather than layers. Thus, the defining feature of a croissant comes from its use of laminated dough, making it the appropriate choice.