Puff pastry
Puff pastry (pâte feuilletée) is unyeasted laminated dough that rises on steam alone. Unlike croissant dough there is no yeast and no proof: the lift happens only in the oven, as moisture between the layers turns to steam and forces them apart.
There is classic puff, where butter is enclosed in dough, and inverse puff (inversé), where the dough is instead wrapped in a butter-and-flour block. Inverse puff is harder to handle but gives a shorter, more brittle structure and a more even rise.
A quick version also exists — rough puff, where cold butter is simply cut into the flour in pieces. The layering comes out uneven and random, but for many applications that is enough.
Finished puff pastry is chilled before baking and often docked, to control the rise: without it the pastry can lift unevenly and distort.