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Abdallah Albasha posted an update
5 weeks ago (edited)
Level:
Scoolinar
Another Croissant Patch
with Croissant Danish and Classic
Danish Dough
50% Hydration including One egg
10% Sugar
5% Inverted Sugar
3% Soft Butter
2% Salt
4% Fresh Yeast
55% Butter Lamination
Lamination Method 3x3x3x2
Cream Cheese + Strawberry Creamy puree
10cm x 10 cm x 4mm
Fermentation : 1:45 H @ 27c
Classic Croissant
46% Hydration
6% Sugar
4% Inverted Sugar
7% Soft Butter
2% Salt
4% Fresh Yeast
5% Milk Powder
50% Butter Lamination
Lamination Method 3x4x3
Cream Cheese + Creamy Strawberry Puree
Size 8cmx 37cm x 4mm
Fermentation : 2:45 h @ 27c
Lana Mihajlović, Mercedes Delgado de Miguel and 6 others11 Comments-
Level:
Scoolinary Team
What a wonderful post, Abdallah! I loved seeing how you combined the Danish and classic croissant, and thank you for sharing the proportions you used—it really shows the care and technique in every detail! The photos capture that perfect crispy outside and soft, airy inside that makes you want to take a bite right away. And that cream cheese and strawberry purée combo… absolutely delicious!
Which of the two doughs did you feel more comfortable working with? I’m really curious to know which one you prefer when it comes to sweet fillings.
✨ By the way, tomorrow a new pastry challenge kicks off on Scoolinary—perfect if you love desserts and want to earn points for the Masters Game. If you share a photo of your creation, you can win Scoolipoints or even a Scoolistar. And if you win the challenge, you’ll get even more points towards a free renewal of your subscription!
We hope you can join the challenge! ❤️
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Level:
Scoolinar
@Sussan Estela Olaya Hi,
Danish dough is more challenging to work with, especially when hand-laminating. However, I prefer Danish over classic pastry for sweet fillings, as its naturally sweeter flavor pairs perfectly with them.
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Level:
Scoolinary Team
@aa-bashagmail-com Great response, Juan! It totally makes sense that you prefer Danish dough for sweet fillings—its naturally delicate flavor pairs perfectly with them. And the fact that you laminated it by hand makes it even more impressive!😊
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Level:
Scoolinar
Omg wow! Do you have a recipe for this?
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Level:
Scoolinar
@undefined Hi Sofia,
Danish Dough
400g flour (Molino Passini Sfagolia – 13% Protien)
145g Milk – Cold 6c
whole egg – 60g-65g
40g Sugar
20g Inverted Sugar
12g Soft Butter
8g Salt
16g Fresh Yeast
220g Butter Lamination
Lamination Method 3x3x3x2
10cm x 10 cm x 4mm
Fermentation : 1:45 H @ 27c
Classic Croissant
400g flour (Molino Passini Sfagolia – 13% Protien)
184g Water – Cold 6c
20g Milk Powder
24g Sugar
16g Inverted Sugar
28g Soft Butter
8g Salt
16g Fresh Yeast
200g Butter Lamination
Lamination Method 3x4x3
Size 8cmx 37cm x 4mm
Fermentation : 2:45 h @ 27c
Creamy Cheese for Danish
(I bake Creamy Cheese with Danish)
200g Cream Cheese
one egg yok
40g Sugar
30g Sour Cream
Mix all in blender and Chill for at least 2 hours
(after the Danish fermentation make in center round hold by small cup to put in the cream cheese before you bake)
Creamy Cheese for Fillin in Croisant
200g Cream Cheese
100g Whipping Cream 35% fat
50g Suger
Mix all tell thick by blender and Chill it for at least 2 hours
Creamy Strawberry Puree
500g Strawberry (Freezed or Fresh)
50g Suger
10g Lemon jiuce
Agar Agar 5g (1/2 TSP)
with blender I mix suger and Strawberry to make a puree
in stanless pan I put the Strawberry, Lemon and agar agar
note that agar agar will effected with lemon as ctris component will effect the strength of agar agar, so you need to add more grams of agar agar depends on the quilaty of it
dont put to much agar as it will make it as Jilly
you can use Xanthan Gum instead as Chef Antonio said
Heat all mix with stirring tell poinling
poiling for at least 2 minut to activate agar agar
you have to chill it for at leaast 12 hours
and that is it
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Level:
Scoolinar
Te han quedado muy bien.
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Level:
Scoolinar
barakAlahufeek abdallah! Sorry i’m a novice at croissants how much do i roll our the butter and croissant dough for lamination?
do i chill the dough in the fridge or freezer
also is it 10mm and then 5 mm and 4? Sorry for the trouble but these look so good!
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Level:
Scoolinar
@undefined Hi Sofia,
My Learning Journey began with Chef Antonio Barchour
you can watch his Course in Scoolinary – Croissant and Viennoiserie
https://www.scoolinary.com/courses/croissants-and-viennoiserieEvery thing I learnt from this course and then I developed my skills , keep your eyes on every words he says … you will learn alot
Wish you best …-
Level:
Scoolinary Team
@aa-bashagmail-com Hey Chef Abdallah!
We need your skills in the #BachourChallenge! 🎯 This is your moment to bring the heat, show us what you’ve got, and have some fun along the way. You’re exactly the kind of talent this challenge was made for—and it wouldn’t be the same without you.
Check out all the details here 👉https://www.scoolinary.com/activity-feed/Jump in, bring your A-game, and let’s make this challenge unforgettable. Are you in? 💪🔥
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Level:
Scoolinar
Hi Sol Damiani,
I will definitely participate! I’ve been quite busy lately, but I plan to post my new patch this week and get things going.
Thank you for your kindness.
Best Regards,
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Level:
Scoolinary Team
This Croissant Patch isn’t just a bake — it’s a masterclass in precision, technique, and passion, Abdallah Albasha 🥐🔥 Your detailed breakdown of hydration, lamination methods, fermentation, and flavor pairing shows a deep understanding of viennoiserie and the intentionality behind every step. The crumb structure, glaze, and shape speak for themselves — and that Danish with strawberries is pastry boutique material!
What’s the one thing Scoolinary could offer to support your growth when you’re already operating at this level of discipline and technical refinement? Advanced masterclasses, peer review spaces, or real-world technique challenges? We’d love to hear from you so the Community can evolve with you.
Thanks for sharing your process with such clarity — and if you post these beauties on social, don’t forget to tag @Scoolinary\_en and @antonio.bachour so we can celebrate your craft alongside the best 💫
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