Designed to echo the theme of her team’s artistic piece, Deborah OTT has created a new leavened flaky pastry product. Far from a classic croissant, pain au chocolat or apple chausson, Deborah has been able to find the correct process to ensure the gear spokes remain stable after cooking and keep their exact shape.
The finesse of this exceptional work resembles lace, very difficult to create with flaky pastry. We invite you to follow the recipe from Deborah, “Viennese Pastries and Gastronomic Bread Making” candidate in the French team, bronze medal winner at the 2016 Coupe du Monde de la Boulangerie!
Will you take up this challenge…?