Title

Shaping Chocolatine/Pain Chocolat Three Ways

Document Type

Multimedia

Rights

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

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.

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