Select the first option below to order only the Meringue, Vanilla Sauce & Pastry Cream DVD.
Save $: Select the second option below to order both the Meringue, Vanilla Sauce & Pastry Cream and the Basic Steps of Baking Bread & Laminating Dough DVDs and save $ on the total price.
These DVDs compliment each other as laminated dough is commonly used in puff pastry, Danish, and croissants along with meringue, vanilla sauce and pastry cream.
The Basic Steps of Baking Bread and Laminating Dough is a two-part DVD from the Culinary Institute of America. Topics include: ingredients and equipment needed for lean doughs, the straight-dough mixing method for lean dough, shaping and scoring techniques to produce the best-looking breads and rolls, essentials of making laminated dough used in puff pastry, Danish, and croissants, including key ingredients and formulas, etc.
