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Yusuf Dugic ha publicado una actualización
He estado haciendo / practicando mis croissants, mientras que yo estaba usando una mantequilla que dijo que tiene 82,5% de grasa, pero ahora creo que isnt cierto porque se derretía rápido y se rompe con facilidad
Ahora he comprado una mantequilla profesional del 84% y este ha sido el resultado
I’ve been making/practicing my croissants, while i was using a butter which said it has 82.5% fat but i think now that it isnt true cause it was melting fast and breaks easily
Now i bought a 84% professional butter this was the result
Traducido del inglés
Rocio Brignolo Esmoris, Betty T y10 más8 Comentarios-
Level:
Scoolinary Team
What a great improvement, your result looks amazing! 🤩
You can really see the difference the butter made,the layers are more defined, and the lamination looks cleaner.Chef Bachour recommends 82% as a minimum, but it’s clear that a higher percentage is working better for you, and that’s what matters!.
Now, the question is: do you feel the croissant turned out crispier, or did it also change the internal texture?
Thanks for sharing it with the community.
Best regards! 🙌🏻
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@Sussan Estela Olaya Despues de abrirlo y comprobar la textura interior estaba casi perfecto, alhamdulillah estoy muy contenta
lo que decía de la mantequilla que usaba antes ponía que era del 82,5% pero creo y estoy segura que no era así probablemente era bastante menos pero si probando otras cosas merece la pena
@Sussan Estela Olaya After I cut it open and checked the inside texture it was almost perfect, alhamdulillah am very happy
what I was saying about the butter I was using before it said it was 82.5% but I think and am sure it wasn’t it probably was way less but yeah testing other stuff it worth it
hace al añoTraducido del inglés
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Level:
Scoolinary Team
@yusuf-dugich What a joy to hear that you’re so happy with the result, Yusuf! 🙌🏻
Your effort and dedication to perfecting your technique really show!
It’s amazing how the choice of butter can make such a difference in the lamination and final texture of the croissant. It’s great that you experimented with different options and found what truly works best for you,definitely worth it!
Keep going with your tests, because every adjustment brings you even closer to perfection. Congratulations once again! 👏🏻👏🏻👏🏻
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Level:
Executive Chef
Un resultado de lujo, es sorprendente como cambian las cosas cuando la materia prima es buena
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¡¡Hermoso!!
Beautiful!!
1hace al añoTraducido del inglés
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Level:
Scoolinary Team
That’s a fantastic improvement! The lamination looks much cleaner, and I bet the texture is much more delicate now. Did you notice a difference in the dough’s handling with the higher fat butter? Small changes like this can make a huge impact, and you’re definitely refining your technique like a pro! Keep experimenting—your croissants are on the way to perfection.
Don’t forget to share it on social media as well, tagging us at @scoolinary_en and @antonio.bachour 🥐✨
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@Sol Damiani it’s much easier to work with cause the butter isn’t melting like it was before it stays cold longer aswell and the texture is perfect
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Level:
Scoolinary Team
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