Chapter 8: Pastry mechanics
Lamination, piping, and puff. Ten lessons on croissants, puff pastry, choux, and doughs built from thin layers. Focus: Laminate, pipe, puff.
Level 71: Rough puff pastryTurns and layers · 5 hrLevel 72: Classic puff pastryLock-in and six turns · 2 daysLevel 73: Palmier cookiesCaramelized lamination · 90 minLevel 74: ÉclairsPiping consistency · 2½ hrLevel 75: Paris-BrestChoux ring structure · 3 hrLevel 76: Danish pastryYeasted lamination · 2 daysLevel 77: CroissantsHoneycomb crumb · 2 daysLevel 78: Kouign-amannSugar between layers · 2 daysLevel 79: Apple turnoversMoisture barriers · 2 hrLevel 80: NapoleonsBaking puff flat · 3 hr