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Give another single fold and roll out at 2mm.
Cut strips (3mm) from the block and place on the roll out dough.
Fill the surface up and roll out slightly with rolling pin.
Turnover and cut the size of ‘pain au chocolat’.
Make up as ‘pain ou chocolat’
* 300 g per KG dough for folding
* 1 block laminated 2 single fold and 1 double fold
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