All About Croissant by Jean-Marie Lanio & Jérémy Ballester
Professional pastry and chocolate books — curated for working chefs.
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About this book
Technique you can take straight to the bench.
All About Croissant is a step-by-step guide to the croissant and to lamination by Jean-Marie Lanio and Jérémy Ballester, two French bakers who teach at the SPC Culinary Academy in Korea. It explains what makes a delicious croissant, how different lamination methods build the layers, and how dough temperature, fermentation and baking decide the result.
What's inside
- Base 01–04: facts about croissants, what makes a delicious croissant, croissant layers with different lamination methods, and how base temperature determines the condition of the croissant dough
- Classic croissant base: classic, Polish, orange, coconut and lime, two-colored raspberry, two-colored cocoa praline, caramel vanilla, exotic, speculoos, almond and chocolate croissants
- Savoury croissants: laugen, sausage mustard, ham and mushroom, two-colored chicken curry, and ham with Mornay sauce
- English edition, semi-hardcover
Available through Books for Chefs. Laminate with Bagatelle T45 French flour for croissants, shape modern viennoiserie with our geometric croissant molds, and continue with the companion book All About Baguette. Browse all our pastry and bakery books.
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