Full Recipe
Author
Gesine Bullock-Prado | 2020-05-14
Description
You may have made croissant or other laminated doughs before, ones where you enfold a slab of butter and flour inside a sheet of dough, then roll both parts together to yield a layered butter-and-dough concoction perfect for flaky pastries. This interesting "inverse" technique reverses the traditional method, rolling dough inside a “butter block.” The result? Pastry that's just as flaky but even lighter than the original. This novel lamination method comes to us courtesy of author and teacher Gesine Bullock-Prado, who shows you how to turn the resulting pastry into Maple Cream Napoleons.
