Making Frozen Creme Pâtisserie Bars and Rounds for Viennoiserie
Document Type
Multimedia
Rights
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Disciplines
*pedagogy
Abstract
Piping Creme Pâtisserie and freezing in sticks and rounds for use in Viennoiserie
Recommended Citation
Griffin, James A., "Making Frozen Creme Pâtisserie Bars and Rounds for Viennoiserie" (2020). Video Recordings. 37.
https://arrow.tudublin.ie/tfschafvid/37