-
Cary B posted an update
BOOM! Thank you, Antonio Bachour.
I think they turned out okay. 😃
Alina Shymoniuk, Hala Kaddoura and 2 others19 Comments-
Ahh, not able to attach mixed media formats. There’s a feature suggestion for you @scoolinary
give us the ability to upload our videos and photos in one post. 👍
I’ll post the video when I work out how to lower the file size to 10mb. 😮
-
Level:
Scoolinary Team
Thanks for your opinion. I’ve already commented it with my team @cary-burnett .
I’m astonished by the look of those 🥐, dear Cary. And gotta tell you you just won a #SscooliStar with your last pic. 🏆 If you’re up for it, we’ll post it on our Instagram stories and we’ll feature it in our Instagram highlights. Feel free to share your Instagram handle (@) with us if you want a mention!
-
-
-
Level:
Scoolinary Team
Oh gee! We needed that cracking sound ilke the air that we breath and didn’t even know it 😅 Super congrats @cary-burnett And thanks for taking the time to minimize the quality so you can share it with us.
-
😁😁❤️
It’s a good sound.
-
-
-
💥💥💥💥 Bim Bam Boom
Perfection 👍🏻
1-
😁😁
-
-
Level:
Stagier
They look amazing 👏🥐. I should finally watch that course. I’m a bit jelous of your beautiful croissants. 🙂🙂
1-
Level:
Scoolinary Team
😆
1
-
-
Nice! Did you proof in a proofer or change quantities so you get the right amount of dough for a batch of croissants? I am trying to find this out since the recipe in the course nets you way too much dough and I don’t have a proofer.
-
Yep, I did Croissant out of one piece of 1.350kg and pain au chocolat out of the remaining portion.
I used a prover for them. 😁
-
You proofed for the recommended time? For me they just dont seem to rise and afterwards they fall flat when baked.
-
Hi, Ivo, my apologies; I thought I replied to you. I proved for two hours.
1
-
-
-
-
Cary any advice on why my croissants is finishing flat
-
Hi Oscar. Without knowing more information, it is hard to give you some advice. It could be your flour, where you prove the croissant, your dough might have been too soft. 😃👍
1 -
@cary-burnett since I put the croissants to fermentation don’t doble the size it only grows but pretty little after 2.30hrs I put it on the oven and the flavor is really good but the inside looks like a cake 😅
1
-
-
-
Hi Oscar. Did you put butter in for laminating? It looks like the butter has run out.
-
@Cary B yes Sr I see all the butter melting on the oven the bottom was pretty Krispy
-
-
-
