SAVEUR - - Master Class -

Lead vi­en­nois­ier, Fausto Echev­er­ria, uses a high-fat, Euro­pean-style but­ter from Ore­gon to lam­i­nate Tar­tine’s crois­sant dough. First, a thin sheet of but­ter is laid on top of the dough be­fore it is folded into thirds (1). Then, Echev­er­ria rolls the dough out a sec­ond time (2), be­fore fold­ing it again in thirds like a let­ter (3, 4). Af­ter a short rest in the fridge, the fold­ing process is re­peated once more. The dough is then rested again for sev­eral hours to re­lax the gluten. Af­ter the fi­nal rest, the dough can be sheeted out and shaped into crois­sants, dan­ish, and morn­ing buns.

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