PSTR1312 — Laminated Dough, Pate a Choux and Donuts
PSTR 1312 - Laminated Dough, Pate a Choux and Donuts Add to HCC Catalog PSTR 1312 - Laminated Dough, Pate a Choux and Donuts Focus on preparation of laminated doughs to include puff pastry, croissant, and Danish and a variety of pate a choux (eclair paste) products and donuts. Fillings and finishing techniques included. Lecture: 2 Lab: 4