Jimmy Griffin - The Art of Lamination : Advanced Technical Laminated Pastry Production 2020

What readers are saying about this publication Take your croissant work to the next level. Im carrying this book wherever I go and savouring every page. The science is well explained as are the many other details. As a Paris trained pastry chef, Im learning even more on this subject from Jimmys book. I dont think its too hard for a beginning baker. Frenchbakery 5.0 out of 5 stars on Amazon.com,Sure to become a must-have reference I just bought this book, and I have to say its fantastic. Frenchbakery 5.0 out of 5 stars on Amazon.com,Sure to become a must-have reference I just bought this book, and I have to say its fantastic.

Chef and Author Jimmy Griffin is an amazing person who is gifted in teaching the art of viennoiserie. He explains the different folding techniques used in each process and clearly explains the resulting eating qualities from using the various folds. He has numerous videos uploaded to YouTube, which help explain his methods. I have never met the man, but I have followed him on Instagram for years. I have to say, I am in awe of him. Not only did he once got attacked by a conger eel, but he also broke his back.

His resilience and passion for his craft are evident in his book. I have taken lamination courses from Chef Peter Yuen, Chef Hans Ovando and other chefs throughout the years. Chef Griffins book is just as incredible as their courses. I highly recommend buying his book. I am looking forward to the printed copy once it comes in. 247 baker, 5.0 out of 5 stars on Amazon.com,Incredible book on Lamination Im a young pastry cook who works with lamination on a daily basis. 247 baker, 5.0 out of 5 stars on Amazon.com,Incredible book on Lamination Im a young pastry cook who works with lamination on a daily basis.

This book is an amazing supplement to what Ive learned from my head pastry chef at work. Between Jimmys explanations of the technical side of lamination to the recipes that he shares with his readers to the detailed descriptions of the various pastries hes made; this is probably the best book anyone could buy on lamination James Newman 5.0 out of 5 stars Amazon.com,Amazing book for Debutantes and cooks of alllevels. Copyright 2020 by Jimmy Griffin Photography 2020 by Jimmy Griffin Diagrams 2020 by Jimmy Griffin All rights reserved. No part of this book may be reproduced or used in any manner without written permission of the copyright owner except for the use of quotations in a book review. For more information, address: griffjimmy@gmail.com. Published by Jimmy Griffin Publications Wild Winds, Forramoyle West Barna, Co Galway Ireland. (2020). (2020).

The Art of Lamination, Advanced Technical Laminated Pastry Production 2020. 1st ed. Galway, Ireland: Jimmy Griffin Publications. Website: http://jimmyg.ie YouTube: http://www.youtube.com/c/JimmyGriffinbaking 1 | Page Table of Contents 2 | Page 3 | Page 4 | Page 5 | Page Table of Figures Figure 1: Gluten matrix visual during the sheeting process .................................................. 34 Figure 2: Deep tray wrapped in cling film ........................................................................... 41 Figure 4: Ice blankets in use covering pastry block ............................................................. 43 Figure 5: Importance of pinning out the pastry prior to chilling ........................................... 44 Figure 6: Coiled pastry proofing illustration ........................................................................ 45 Figure 7: One-minute croissant butter block technique (Griffin, 2015) ................................ 47 Figure 8: Explaining dough touching points in a 3-fold ....................................................... 49 Figure 9: Lock-in sequence, the first 3 layers ...................................................................... 52 Figure 10:The sandwich method the ends are sliced to ease the elastic tension of the pastry 53 Figure 11:Sheeting the lock-in 3 ......................................................................................... 53 Figure 12: An offset 4-fold noting the open and closed ends of the pastry block .................. 54 Figure 13: 9 layers formed following sheeting and 4-fold .................................................... 54 Figure 14: Sheeted pastry before folding ............................................................................. 55 Figure 15: Final 3-fold in the 3-4-3 lamination sequence ..................................................... 55 Figure 16: Calibration settings on a pastry sheeter (Rondo, n.d.) ......................................... 56 Figure 17: An offset 4-fold noting the open and closed ends of the pastry block .................. 59 Figure 18: The lock-in 5 with three layers of dough and two layers of butter ....................... 61 Figure 19: The sheeted pastry to 3.5 mm thick and given a 4-fold ....................................... 62 Figure 20: Sheeted pastry block folded into an offset 4-fold with 17 layers......................... 63 Figure 21: Layering diagram lock-in 5 and a 4-fold: Figure 22: Final layer count ................ 64 Figure 23: A trifold, letter fold, 3 or a simple fold ............................................................... 65 Figure 24: Sheeting of pastry example ................................................................................ 65 Figure 25: The 3-3-3 / 3 lock in stage .................................................................................. 66 Figure 26 : Preparing lock-in 3 ............................................................................................ 67 Figure 27: Lock in with pastry folded over and open on the right ........................................ 67 Figure 28: The sandwich method butter exposed on all sides ............................................ 68 Figure 29: Recap lock in and first trifold ............................................................................. 69 Figure 30: Indenting pastry to track the number of folds ..................................................... 71 6 | Page Figure 31: Eiffel Tower shape of croissant before rolling .................................................... 72 Figure 32: Cutting size ratios for croissant and pain au chocolat .......................................... 73 Figure 33: Preparing chocolate butter .................................................................................. 79 Figure 34: Chocolate and plain croissant pastry ................................................................... 79 Figure 35: Croissant dough with chocolate and plain butter ................................................. 83 Figure 36: Merging the two doughs ..................................................................................... 84 Figure 37: The pastry is measured, cut and fillings applied.................................................. 84 Figure 38: The pastry is moulded into shape and placed in the proof cabinet ....................... 85 Figure 39: The proofed pastries ........................................................................................... 85 Figure 40: Layer separation air spaces ................................................................................. 86 Figure 41: Examples of chocolate and plain merged laminated spelt dough ......................... 86 Figure 42: Bicolor chocolate croissant and chocolatine ....................................................... 88 Figure 43: Strawberry red brioche dough applied to croissant dough before sheeting .......... 89 Figure 44: Raspberry bicolor croissant ................................................................................ 89 Figure 45: Chocolate cross lamination New York with Peter Yuen 2015 ............................. 92 Figure 46 Strawberry butter is made up and incorporated into the pastry ............................. 92 Figure 47: The pastry is laminated 3-4 and then merged ...................................................... 93 Figure 48: The three colours are laminated and merged ....................................................... 93 Figure 49: Cross lamination three colours ........................................................................... 93 Figure 50: Lye croissant 3-3-3 system ................................................................................. 96 Figure 51: Lye solution ....................................................................................................... 97 Figure 52: Four colours stacked and a cross-section of the laminated colours .....................100 Figure 53: Four colour cross lamination and chocolatines ..................................................101 Figure 54: Four colour chocolatine and croissant ...............................................................101 Figure 55: Cross lamination layers and end view of chocolatine .........................................102 Figure 56: Noribake seaweed blend....................................................................................103 Figure 57: Seaweed croissant .............................................................................................104 Figure 58: Woodgrain croissant .........................................................................................105 Figure 59: Woodgrain croissant effect using brioche dough ...............................................105 Figure 60: Pre-proofed frozen croissant recipe ...................................................................108 Figure 61: Sourdough croissant 5-4-3 system .....................................................................109 7 | Page Figure 62: Sweet puff paste recipe .....................................................................................112 Figure 63: Butter palmier and butterfly palmier ..................................................................112 Figure 64: Apple pie with butter puff paste ........................................................................113 Figure 65: Laminated brioche recipe, note the high butter content ......................................119 Figure 66: Laminated brioche raw in a fluted shape ...........................................................120 Figure 67: Laminated Brioche small pieces ........................................................................120 Figure 68: Raspberry rhubarb Kouign amann .....................................................................121 Figure 69:The buttered-sugared shapes for Kouign amann .................................................122 Figure 70: Kouign amann recipe ........................................................................................122 Figure 71:World Silver Medal, Coupe Du Monde Chocolatine...........................................124