French · IV The Method
Laminated pastry
I
Origin
Not yet written for this entry.
II
Description
Lamination creates hundreds of alternating layers of dough and butter through repeated rolling and folding. When this layered structure hits oven heat, the water in the butter turns to steam and forces the dough layers apart.
III
The Thread
Not yet written for this entry.
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year