Cutting stage: the key to a perfect puff pastry 🥐✨ 👉 Roll out your puff pastry to 3 mm and use a cutter to detail your croissants and pains au chocolat. Thanks to the firm, malleability texture of Corman Dairy Butter 82% fat, the dough doesn't shrink and allows you to have perfectly even products! 👉 To see the whole tutorial, go to our dedicated page on our website. #Corman #CormanProfessionnel | Corman Professionnel - Asia
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FacebookCorman Professionnel - Asia
Cutting stage: the key to a perfect puff pastry 🥐✨ 👉 Roll out your puff pastry to 3 mm and use a cutter to detail your croissants and pains au chocolat. Thanks to the firm, malleability texture
Corman Professionnel - Asia. Corman Professionnel - Asia · Original audio. Cutting stage: the key to a perfect puff pastry 🥐 👉 Roll out your puff pastry to 3 mm and use a cutter to detail your croissants and pains au chocolat. Thanks to the firm, malleability texture of Corman Dairy Butter 82% fat, the dough doesn't shrink and allows you ...
381K views9 months ago
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