Shaping Chocolatine/Pain Chocolat Three Ways
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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.
Griffin, James. A.; (2020). Shaping chocolatine/pain chocolat three ways. Videorecording. Dublin: Technological University Dublin.