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Rolled tart dough |
Puff dough |
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The origin of puff dough dates back to the 19th century, when Antonin Carême produced the first puff pastry folded 5 times.
The technique consists in covering the dough with a layer of fat of the same thickness then folding several times to obtain alternating layers of dough and fat.
Using our know-how to the full we produce a particularly light puff pastry with numerous fine, melting layers.
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| Our puff doughs |
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Rolled, pure butter, 280 grammes. |
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Rolled, vegetable fat, 230 grammes. |
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In 500-gramme blocks. |
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| The following packagings are available for this product |
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