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Fabio Beretta ha publicado una actualización
hace una semana (editado)
Level:
Scoolinar
From Daniel Alvarez “gourmet pastries” course: braids!
Really like this shape, but I use my recipe of croissant dough.
see ya ✌🏻
Lana Mihajlović, stella gagliano y7 más9 Comentarios-
Level:
Scoolinary Team
Your braided pastries look beautiful, Fabio! You can really see the quality of the lamination and baking. Thank you for sharing your results from the course , it’s so inspiring to see how everyone brings their own personal touch to what they’ve learned. How would you describe the final texture? Crispy on the outside and soft on the inside?
We’d love to hear what you thought of the course. Was there any tip or technique that surprised you or that you didn’t know before? .t’s a pleasure to see your work! 🙌🏻
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Level:
Scoolinar
@Sussan Estela Olaya Yes, the texture was very interesting, as was the contrast between the sweetness of the ‘outer’ sugar and the dough (mine is quite low in sugar, almost neutral).
Next, I’ll also try making Bostock, which is a product I didn’t know before and I’m really curious about!
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Level:
Scoolinary Team
@fazzy-1992 Looking forward to see your Bostock!
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Level:
Scoolinar
Brutal, Fabio, esa trenza se ve magnífica!!
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Level:
Sous Chef
Un trabajo excelente !👏👏
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Level:
Scoolinary Team
Those braids are next-level! The lamination sings through that caramelized sheen—golden, even, and full of character. 👏
What’s your #1 adjustment when adapting a classic dough to a new shape like this? Texture? Hydration? 😎💫-
Level:
Scoolinar
@Sol Damiani First of all, I make an attempt using the basic dough I usually work with. It’s a medium dough in terms of both hydration and fat content, so it lends itself fairly well to all kinds of shapes.
Once I’ve analyzed the result, I assess whether to adjust some parameters or if I’m satisfied as is.
In this case (the first attempt was made using some ‘scrap pieces’ left over while making croissants), I realized that the oven had issues with steam management. The result was still good, but it could have been much better. I think I’ll make another attempt next week, and if so, I’ll update the post.
In my opinion, there are many croissant recipes out there, but differences in ingredients change the outcome only “relatively little”. The main factors that really determine the success of the product are: fermentation/proofing management and baking. Those can truly make or break a product.
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Level:
Scoolinary Team
@fazzy-1992 Absolutely! Couldn’t agree more—fermentation and baking are the real keys to magic. Can’t wait to see how your next attempt turns out—please keep us updated! 🙌✨
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Level:
Scoolinar
They look fantastic! That braid shape adds such elegance, and using your own croissant dough makes it even more special – flaky, buttery, and beautifully golden. Love how you’re blending technique with personal flair!
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