Raspberry pan au chocolate/ Advanced lamination technique

Hi guys i hope you all well! This viennoiseries
lamination technique is also called imagination
or Morse code lamination. I hope you like it!
For the recipe of raspberry dough and croissant dough please watch my previous video see the link below. If you are new to my channel please don’t forget to like and subscribe, press the bell button
For you to get notified for my latest update.
Thank you!
• Bicolor raspberry croi...
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Disclaimer: No copyright infringement intended.
I do not own the music/audio track in this video
It belongs to the rightful owner.
Track: syn cole- Time (NCS release)
Music provided by nocopyrghtsounds.
Watch: https//CZcams.be/XDNFAujgJbO
Free download stream: http//ncs.io/SCtime

[@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

[@dodongallado3118]

Absolutely amazing thank you for sharing!

[@macklim]

Your welcome

[@MiKa-bz2xg]

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

[@macklim]

Your welcome thank you

[@unicejardin9331]

That looks amazing!

[@macklim]

Thank you

[@sandraromero521]

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

[@macklim]

Gracias amiga!🙏🙏🙏

[@iamdawn3518]

Awesome!

[@macklim]

Thank you so much!

[@user-pj4fp3en1b]

Toooop

[@user-jh7sl1ez9k]

Thank chef

[@macklim]

Welcome

[@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.

[@topcuisineetpatisserieaz]

👍👍👍👍👍🔝😋

[@macklim]

Thanks

[@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.

[@dodongallado3118]

Absolutely amazing thank you for sharing!

[@macklim]

Welcome