It’s quite fun to make this type of dough with the grating frozen butter, folding, rolling, and chilling steps, so I thought why not make another video with it. This time we’ll not only laminate the dough with loads of butter, but we’ll also layer it with custard.
The method is almost identical to the one we used in both the kouign-amann and pain aux raisins videos, so if you have made any of them you should be able to make this very easily. And even if you have never made anything like it you should be able to after watching the video.
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