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I made some chocolate eclairs and the filling was getting liquid I guess because of the hot weather. Are they supposed to stay refrigerated after making them ?

Thanks

Hi! I’m having trouble distinguishing when the croissant dough is done kneading. I understand that an industrial mixer as per the video is stronger compared to a home mixer and therefore keeping an eye on the dough is essential. Can someone please share how the dough is supposed to look once it’s ready, please, and how long to knead using a… Read more

Hola, soy de Ecuador y en la ciudad donde vivo es muy calurosa y con humedad muy alta, la temperatura rodea los 35°c. Quisiera que me recomienden una crema que resista al calor para poder decorar la rosca de reyes, ya que la crema pastelera al ambiente se agrea muy rápido.

Hola, m gustaría saber si en el curso de flores de papel de arroz hay material complementario con lo básico para hacer las flores. Gracias

Saludos, Ana

Estoy pensando en adquirir un molde, pues parace que gustan los pates en casa y voy a repetir. Que opinion le merecen los moldes de pate en croute microperforados? Son eficientes? Quedará la masa…

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in the recipe it calls for 300g of fresh eggs then another 75g of yolks. in video it looks like there are just 4 egg yolks added. average egg is around 75g. is it 4 eggs plus another 75g of yolks(roughly 2 yolks)? This is Joanna Artieda Basic Creams

after 24 h fermentation, we shape our dough in balls of 250g. how many time should we keep them to ferment?