EOI Puff Pastry
Masterclasses

Standard methods used for producing puff pastry are the Roll-in method (French/English method) and the Chop-in method (Scotchall-in method). These differ essentially by the way in which the fat or margarine is incorporated into the dough but the end result is much the same

Turning / layering once the laminating shortening or margarine has been incorporated into the dough the turning or layering can proceed.

Achieve golden, flaky and buttery La Parisienne European croissants everytime. Learn the optimum way to defrost, prove without a proofer and bake your very own fresh croissants.