Raspberry pan au chocolate/ Advanced lamination technique

[@SailorChic]

Thanks for sharing all the specifics like Temperature and thickness and time. That’s a huge help!!
Next time, please cut one open. 🥰

[@macklim]

My pleasure

[@junjun9833]

Amazing thanks for sharing!

[@macklim]

Your welcome

[@MiKa-bz2xg]

Absolutely Brilliant.
Thank you Chef Lim for sharing such a great technique

[@macklim]

Your welcome thank you

[@sandraromero521]

Bellísimo bellísimo trabajo. Gracias por compartir 😍😍👏👏👏

[@macklim]

Gracias amiga!🙏🙏🙏

[@unicejardin9331]

That looks amazing!

[@macklim]

Thank you

[@dodongallado3118]

Absolutely amazing thank you for sharing!

[@macklim]

Welcome

[@iamdawn3518]

Awesome!

[@macklim]

Thank you so much!

[@benjieawitfishingtv9864]

hi chef mack lim. still difficult to me to undestand. from which side u started to get the stripped (if u have a square shape) and putting on the top with stripped colored dough. then before u passed to sheeter. please help me.

[@خواطرعنتجربة]

Toooop

[@BaoTrang365]

Thank chef

[@macklim]

Welcome

[@irwingchretien1773]

So it's basically an extra croissant dough (turns included), then you put the raspberry dough on top and then you cut it in the little stipes right?

[@macklim]

Hi yes exactly

[@linams3059]

Very nice but we don't own this machine at home so very difficult to get to this perfection

[@pendekaranginpintuanginpin3973]

I baked mine for 30mnts but it's collapsed
Do you know why chef?
Thanks for sharing

[@macklim]

Hi it might be over proofed.

[@macklim]

This kind of pastry’s ideal with more filling inside and just a medium proofed and you baked then too long I think.

[@topcuisineetpatisserieaz]

👍👍👍👍👍🔝😋

[@macklim]

Thanks

[@dodongallado3118]

Absolutely amazing thank you for sharing!

[@macklim]

Your welcome