Discover Corman's tips The basics of puff pastryDownload booklet
Are you looking for concrete advice on how to perfect your puff pastry and leavened puff pastry? Do you want solutions that are specially adapted to your needs? Pastry Chef Rony Parijs gives you advice and tips about the best choices for butter and flour, as well as the different methods for turning your puff pastry dough in a booklet featuring exclusive content. You can also find the Chef’s recipes that implement the techniques presented.
With Corman, you’re making the choice for guaranteed success.
Rony Parijs, Corman Executive Pastry Chef
For viennoiseries other than croissants, you can use flour with a protein content of 12.5%.Download booklet
The difference when it comes to turning the dough come through in the structure, as well as in the taste of the croissant. Adapt the number of turns depending on your clients’ tastes. You’ll need to test and compare! Don’t use flour when turning the dough, only a little when first rolling it out. Using flour between the turns could damage the structure.Download booklet
It is not recommended to give croissants more than 3 x 3 turns. For example: 2 x 3 and 1 x 4 turns = 36 layers of butter that only is appropriate for cream-filled viennoiseries due to their very small air cells.Download booklet
The 2 X 4 traditional method is perfect for croissants. The 2 x 4 - 3 x 4 is advised for folding the dough. Perfect for croissants and the easier to laminate. The 3 x 3 method is perfect for pastries and croissants with a denser texture.Download booklet
Cut the thickest side after each fold, not only at the beginning. Cutting the side allows the dough to open up and you’ll get the same number of layers on the outside.Download booklet
Butters adapted for you
Easy to use lamination butter with a dairy taste
A traditionnal butter with a typical dairy taste and easy to work
Easier and quicker layering butter sheet to use
Our exclusive butter speciality