Frédéric Bau, École du Grand Chocolat Valrhona

Détrempe

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About
A French term that designates the flour and water paste that is a base for pastry dough before the butter is added to make puff pastry, croissant dough, and so on.

© 2017 All rights reserved. Published by Flammarion.