Croissant Pastry Make Up Video Rolling and Folding a 3 Turn

Document Type

Multimedia

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

*pedagogy

Abstract

The final stage of layer building in the makeup of laminated Croissant pastry requires the pastry to be sheeted down to a thickness of approximately 6mm by rolling the pastry with a rolling pin and folding a 3 turn for the final layer building process. This instructional video guides the student towards completion of this stage in the process.

DOI

https://doi.org/10.21427/sc5q-5k16

Streaming Media

Link to Full Text


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