Layering is often the term used during preparation of this type of dough. I feel that layering describes the process of building layer upon layer of dough by repeatedly folding over and rolling out. I would translate this as something along the lines of "Tourage is a process during which the dough is repeatedly layered, by being folded over on itself and rolled out". The pastry gets its lightness from this repeated layering, hence the reason why the layering needs to be maintained in the target text.

http://www.mahalo.com/croissants
The layered dough is then rolled out, folded, and the procedure is repeated several times over. In baking this technique is referred to as laminating.

http://creatingnirvanatoday.blogspot.com/2010/03/traditional...

http://www.thefreshloaf.com/node/13278/croissant-fever
Croissant dough is a "laminated" or "rolled in" dough. It's a dough in which fat is incorportated into the dough in many layers by using rolling and folding techniques. The alternating layers of fat and dough give it the flaky texture. The steam created from the rolled in butter also contributes to the "rise" of the dough when baking... Just as it does in puff pastry which uses no yeast at all...

If, on the other hand, your translation is aimed at professional bakers, the correct term for layering is 'laminating' (see http://www.baking911.com/pastry/croissants.htm)

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Note added at 7 hrs (2010-08-18 08:38:52 GMT)
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Alternatively, the process during which layers are created

http://www.ibiblio.org/expo/restaurant/techniques/pastry.htm...
The principle behind the pastry is to create many layers of dough and butter by folding and turning the two together.

http://www.professorshouse.com/food-beverage/food/puff-pastr...
To create the layered pastry dough:
Lightly flour clean work surface.
Use your hands to shape the dough into a rectangle of approximately 16 by 8 inches.
Spread the butter glob over the first two-thirds of the dough rectangle. Leave ½ inch unbuttered all the way around.
Now you are ready to begin the layering of dough and butter.