Croissant Concept and Assembly / Kazuhiro Sagara

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Various Arts and Entertainments
Chef Kazuyoshi Sagara, who has a unique methodology with choosing various ingredients and using ingenuity to make it, shows the basics of the vien-wasserie centered on croissants, how various ingredients are combined, and the application at a stroke. "Why do you fold butter in croissants?" "Why does the difference in the set of the dough affect the texture and volume?" "Comparing the 1st to 36th layers, how does the number of folds affect the taste and texture?". While accumulating various demonstrations, he always raises questions. The chef's unique career, who changed from a pastry chef to a baker, is strong in the technique of western confectionery, and is good at vien-wasserie such as croissant which is folded dough. This book is a research book that explains how to create ideas and how to create specific recipes about the way of making vien-wasserie focusing on croissant.