Pastry

What is Pain Suisse? What is its history? And what are its characteristics? How is a Pain Suisse made with sourdough starter, with mixed leavening? How is it shaped? And how do you make a two-toned one? What is Pain Suisse? Also… …

How are two-tone croissants different from traditional croissants? How is the colored dough different? How and when is the coloring ingredient (whether natural or synthetic) added? Should the colored dough be prepared separately? When is the right time to… …

How to make croissants with mixed leavening in practice? Or how to make puff pastry with sourdough and brewer's yeast? How to work the dough, laminate it and cook it? Which croissant recipe to use? Introduction to the croissant recipe So, where… …