Johan Martin, a master pastry chef, is a specialist in Viennoiserie, a particular type of puff pastry. The Cordon Bleu school describes it as:
[...] the 'bridge' between pâtisserie and French bread. These goods are typically made with white flour and active yeast cultures, which cause the dough to rise quickly and achieve the perfect flakiness. Some are instead made using an enriched puff pastry.
Raise your hand if you could eat this 1 meter-long pain au chocolate in one sitting.
This piano is made of croissant dough and accented with hazelnut chocolate.
This teapot is a lemon-flavored brioche feuilletée.
-via Gastro Obscura
Email This Post to a Friend