Croissant Pastry Make Up Video Rolling and Folding a 3 Turn
This item is available under a Creative Commons License for non-commercial use only
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.
Griffin, J.A. (2020) Croissant Pastry Make Up Video Rolling and Folding a 3 Turn, TUDublin, doi:10.21427/sc5q-5k16