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EPB UD.3 ¿Cómo elaborar un croissant?

(9)
CFGM Panadería, repostería y confitería.
Módulo: EPB.
UD.3 Obtención de masas fermentadas.

Elaboración de un croissant, materias primas y utensilios necesarios, proceso de elaboración, acabado y decoración.
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gastronomia reposteria Recommended age: 16 years old
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PABLO MIRAVALLES
PABLO MIRAVALLES
Spain

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