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Daniela Duran posted an update
Achieving a good laminate
Logrando un buen laminado
0:05
Translated from Spanish
Sol Damiani, Mariyana Mateva and 2 others5 Comments-
Those croissants make me envious of the good stuff! As I always say, puff pastry and I don’t get along….
Esos croisants me provocan envidia de la buena! Como siempre digo, el hojaldre y yo no nos llevamos bien…
a year agoTranslated from Spanish
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They are more than good 😍 Where do you let them ferment and in which oven (with/without air) do you make them?
Están más que buenos 😍 ¿Donde los dejas fermentar y en que horno(con/sin aire) los haces?
a year agoTranslated from Spanish
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Hello as they are theme Oven I have a professional one cln convector is excellent a before and after in the final result and the fermented leave them for a while at room temperature covered with nylon so it does not crust
Hola como estan tema Horno tengo uno profesional cln convector es excelente un antes y un despues en el resultado final y el fermentado los dejo un rato a temperatura ambiente tapado con nylon para que no haga costra
1a year agoTranslated from Spanish
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Level:
Scoolinary Team
Your croissant’s look very tasty, thanks for sharing them with us.
I join Mariyana’s request, if you can share us your tips. 😉
Level:
Scoolinary Team
Tus croissant’s se ven muy ricos, gracias por compartirlo con nosostros.
Me uno al pedido de Mariyana, si puedes nos compartes tus tips. 😉
a year agoTranslated from Spanish
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@sussan_scoolinaryteam I use the techniques of master bachour is the best method
@sussan_scoolinaryteam uso la tecnicas del maestro bachour es el mejor metodo
a year agoTranslated from Spanish
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