a curious cook

Folding dough for puff pastry and croissants

This is how I roll and fold the dough for puff pastry on page 169 of my Dutch book Dosia Bakt Vegan. I make a tomato tarte tatin with olives (page 142) and a roast carrot wellington (page 139) from the dough. I use the same technique for the croissant dough on page 116 and the chocolate croissants on page 127.



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