The Art of Lamination

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Do you want to make excellent croissants and laminated pastry? Are your attempts falling short? This book addresses common issues with laminated pastry, offering solutions to ensure consistent, beautiful results. Dubbed the lamination bible by satisfied readers, it guides you from simple pastry to advanced competition-level products, detailing each step. The foundation of successful laminated pastry lies in understanding recipes, methods, processes, and ingredients. This work is the result of seven years of research, including my master's studies. As an international competitor and lecturer, I have documented exceptional techniques and practices from the best craftsmen. My experiences in business and teaching at TU Dublin have allowed me to identify common challenges faced by students and bakers, leading to a comprehensive roadmap for perfect pastry. I explain basic lamination systems with a modern twist and provide a step-by-step approach to mastering laminated viennoiserie. Drawing from 25 years of competitive baking, I share insights into creating beautiful products. This book serves as an essential guide for students, bakers, pastry chefs, and hobbyists, offering detailed process notes for both commercial and home bakers. I've simplified laminated pastry production, gradually introducing advanced techniques. My hope is that this book will educate and inspire you in your baking journey.