Four-Colour Cross Lamination

Pastry made by Jimmy Griffin Master Baker
The Christmas Chocolatine

While working as a jury member in Shanghai, Coupe Louis Lesaffre, November 2019, I was inspired by all the international teams who had so much to contribute, especially team Japan, who produced a stunning three coloured, diamond-shaped viennoiserie. I used four colours in my own interpretation of this magnificent pastry. My variation of the pastry was made by colouring three separate doughs red, green, pink, plus a plain dough to create the four-colour effect. 

A full recipe and tips are available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.