Title

Shaping Chocolatine/Pain Chocolat Three Ways

Document Type

Multimedia

Rights

This item is available under a Creative Commons License for non-commercial use only

Disciplines

*pedagogy

Abstract

Join master baker Jimmy Griffin in his tabletop teaching series of laminated pastry formation. This lesson examines cutting and shaping sheeted pastry to make Chocolatine/Pain Chocolat using homemade chocolate bars. Three popular shaping styles which are used in many pastry kitchens and bakeries are demonstrated at the end of the lesson.

Streaming Media

Share

COinS