Shaping Puff Pastry

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About

In classic French cuisine, puff pastry is cut into shapes such as rectangles, rounds and diamonds and decoratively scored to make elegant crusts and airy, golden containers for sweet and savoury fillings.

© 1996 All rights reserved. Published by Le Cordon Bleu.