Pastry chef tips – Tour double

pastry chef tips double fold

Single fold? Double fold?

When it comes to laminated doughs, you find two types of tours (literally turns, although I tend to refer to them as folds in English): the tour simple – or single fold – and the tour double – otherwise known as double fold.

I’m planning on making a post describing both types, along with some notes; but today’s pastry chef tip is all about double folds.
On the diagram below – representing both single and double folds – you’ll find the classic double fold most books and online resources will use: the dough gets “sectioned” in quarters, both ends gets folded over the centre “spine”, and finally, to complete the double fold, the dough gets folded in half.

The tip

Today’s tip is the proof that something simple can have a tremendous impact; the beauty of pâtisserie really.

I might be wrong, but I like to think that this tip was given to me by Graham Hornigolda sensational pastry chef and even better human being who is very dear to my heart, yes, he’s the best – in our basement prep-kitchen at the Mandarin Oriental too many years ago. Thank you Graham!

When doing a double fold, slightly offset the centre “spine” to your right as shown on the diagram below:

Then proceed as normal:
1. Fold the right end toward the offset centre “spine”.
2. Fold the left end to meet the first fold.
3. Fold the dough in half to complete the tour double.

a better double fold

The reason behind it

The “spine”, as I like to call it, where both ends meet is traditionally at the centre of the rolled-out pâton. But when you fold the dough in half to complete the tour, the two ends separate slightly due to the physical action of folding, leaving a thin gap with only one layer of dough instead of two.

By offsetting the “spine”, you ensure that all parts of the dough get laminated, creating a dough with consistent and continuous lamination.

One of our readers, Martin, has a very interesting insight in the comments
Offset folding also helps by moving two of the less well laminated edges into the centre mass of the sheet. If you fold in the regular style, the poorer lamination is never adjusted and remains on the outer rim of the dough.

Notes and resources

-I like to trim the ends, again, to ensure a consistent lamination; but more on that later in another pastry chef tip!

– Always gently brush off excess flour before completing the folds.

– As I’ve mentioned it above, I’m also working on a more general article about lamination, but in the meantime, this post about cinnamon croissants contains many of my tips (and the most wonderful breakfast one could ever have).

– My absolute favourite printed ressource: Advanced Bread and Pastry, by Michael Suas.

– More laminated dough posts and recipes.

PS. Thank you all for your amazing feedback about newsletters and other stories. I’m so thankful to have such incredible readers. Lots and lots of love! X Fanny
And the Cakeology book giveaway is still open until the 14th of May. Click here for more info!

Bonjour mai (and a wonderful book giveaway)


Believe it or not (I’m still positive on the latter), there was a snowstorm a week ago. And although I’ve rather successfully survived my first winter in the north of Sweden, I must admit that I had never seen so much snow in one day. Ever. Before.

A few rainy nights later, there is very little left of the winter on our roads and forest. And I might go as far as thinking that spring has – perhaps – started. A little.

In fact, we stood by a massive bonfire last night; one that gets lit up every year on Valborg to celebrate the end of winter. We laid a wool-plaid on the grass, and sat there, with a beer and the warmth from a sun higher than it’s been in a long time.
As it slowly set behind the trees, we could hear the soft crackling of the fire, the laughs of children having too much fun, and the lullaby of geese flying north over our heads.

The not-so-official May happy list
1. Rhubarb has been slowly arriving to our market stalls here in Sweden, and really, I’m ready to say farewell to äpple paj and welcome the ones of the rabarber kind.
2. All the trees and bushes have started blossoming. And if it’s anything like it was last year, it’s about to be spectacular.
3. I have a batch of brioche proofing in my fridge right now. Yes, the brioche study feature is still going strong!
4. I’ve fallen in love with many blogs lately: Sweet & Bitters, A better happier San Sebastian, and 600 Acres amongst others.
5. And I’m longing for Patoumi to write more. Her words sound like magic to me.
6. We’ve been going fishing a lot in the evening, which means kokkaffe gets made everytime. Our current favourite is Lemmel kaffe but I’ve just gotten some freshly grounded Johan & Nyström coffee beans and I cannot wait to try them by the river.
7. Although I know it’s coming, I can’t help but be amazed by how fast the days are getting longer. The sun is setting at around 9pm these days, and soon we’ll have the midnight sun to keep us company at night.
8. I’ve been obsessing over Sydneystyle cakes as I call them. So much that I think they need to happen in our kitchen too!
9. And while we’re on the subject of cake decorating, I have a wonderful book giveaway for you: Cakeology by Juliet Sear (read more below).
10. I’ve been wanting to start a newsletter since I’ve found myself drawn less and less to my RSS reader and more to the many inspiring emails I’ve subscribed to. Fingers crossed!

Cakeology by Juliet Sear giveaway

As soon as I read the name, I knew I would love this book. It has amazingly-decorated cakes that I’ll probably never make – insert long rant about time passing by too fast – even though many have landed on my to-do list, including the stunning framed insect cakelets that found a place in my heart and hopefully, will do too in my kitchen.
In fact, I’m planning on making Juliet’s vanilla bean sponge tomorrow and decorate it with layers of meringue buttercream, which you might get a glimpse of this week.

But really, the chapters I loved the most, aside from the great inspiration Juliet’s decorating projects provide, are the ones at the end of the book: the basics and the ground recipes.
Yes, you can get me out of the kitchen, but never away from the basics. Here, they take the form a list of technical terms and techniques, including splitting a cake in half, filling and covering it with buttercream and sugarpaste, and decorating with royal icing.

I bookmarked the page where a beautiful diagram describes how much cake batter to use depending on the size of your tin. A real keeper, even more so as a pastry chef.

I enjoyed reading this book so much I thought you would too, so I asked Hardie Grant for a giveaway copy, which I’m more than excited for you to receive.
To enter the giveaway, simply subscribe to our newsletter (if you already are, simply skip to step 2) and leave a comment on this post telling me more about what you’d like to see in the newsletter. How often would you like to receive it; a monthly digest or everytime I post on my blog? Which kind of content: giveaway previews, exclusive recipes, little everyday stories, blog-posts sneak-peek?

This giveaway is open worldwide until the 14th of May 2016. One winner will be chosen at random and contacted via email, so make sure to enter a valid address.


1. Subscribe to our newsletter

2. Leave a comment below telling me more about what you’d like to see in the newsletter

How often would you like to receive it; a monthly digest or everytime I post on my blog? Which kind of content: giveaway preview, exclusive recipes, little everyday stories?

The giveaway is now closed. Thank you so much for your wonderful input! I hope you’ll like the newsletter!

Recipe studies: Brioche

brioche control 1 2-5

Every few weeks or so, we’ll explore another aspect of the science behind brioche; from the study of the impact of the egg to milk ratio in the dough, to techniques and further questions.

Follow the study here or on instagram: #BRIOCHESTUDY.

A list of posts, written or to be published:

  • A brioche study, part one: the approach
  • A brioche study, part two: the method (ingredient list, pastry chef tips and techniques on brioche)
  • A brioche study, recipe: brioche #1, the control
  • A brioche study, recipe: brioche #2, the almost Chavot-brioche
  • A brioche study, recipe: brioche #3, the pain au lait
  • A brioche study, recipe: brioches #4 and #5
  • A brioche study, part three: impact of the egg-to-milk ratio in rich doughs.
  • A brioche study, ressources: Brioche in literature.

Other themes may include: research on flour protein variations, how to knead brioche by hand…

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