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Stefano Muscariello ha publicado una actualización
hace 2 semanas (editado)
Level:
Scoolinar
My first croissant after the course.#BachourChallenge
Plain Croissant
The hardest part was managing to keep the dough cold while rolling it out, at home (internal temperature 27 °C)
Mercedes Minaya Palacios, Mercedes Delgado de Miguel y7 más10 Comentarios-
Level:
Scoolinar
Que rico.
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Level:
Scoolinary Team
Your croissant looks 💯 the lamination is clearly visible and uniform, with a bake that gives it a beautiful golden and glossy exterior.
Achieving that level of quality with a room temperature of 27 °C is a real challenge, so double credit for pulling it off!
How did you manage the resting times between folds to keep the butter from leaking out?
A small tip to keep improving: if at any point you notice the layering losing definition, you might try longer chilling breaks between folds or slightly cooling down the rolling pin. But honestly, this first result already shows a very solid foundation.
Thanks for sharing your process! Keep showing us your progress. 😉
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Level:
Scoolinar
Yes! I chilled the rolling pin in the freezer and chilled the layers for about 15/20 minutes in the freezer. I also chilled my work surface with ice.
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Level:
Scoolinar
Congrats on your first croissant! Managing dough temperature at home is definitely a challenge, but you nailed it.
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Level:
Scoolinary Team
Hi there Stefano! 😊 Welcome to the Community, and congrats on making your first croissant to join this Challenge! The photo you shared really captures the flaky layers and that lovely golden glaze — great job on getting that structure. I can see you paid extra attention to the lamination process, even in the warm temperature at home.
And hey, if you’re proud of it (and you should be!), why not share this photo on your Instagram and tag @Scoolinary_en and @antonio.Bachour so e? verybody can see it?🌟 Let’s keep inspiring each other!
You can now earn Scoolipoints every time you share photos, win a Challenge, complete lessons, or comment on other members’ posts 🎖️
It’s all part of the Scoolinary Masters Game—where your passion for cooking turns into real rewards.
👉 Click here to learn more:
https://www.scoolinary.com/es/masters-game
Big hug! Hope to see you around, collecting points and flavor 🙌✨
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Level:
Scoolinar
@soldamiani Thank you so much Sol. tagged on IG, thank you for the suggestion.
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Level:
Scoolinar
@soldamiani I also tried to make a cube croissant, without a recipe. I hope there will be a course on cube, spheric and other shape croissants in the future.
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Scoolinary Team
@stefanomuscariello We have it mapped—sooner than later there will be news! 📌
Your creative approach and curiosity are exactly what push this community forward. Out of all the new shapes (cubes, spheres, etc.), which one fascinates you the most? What do you think about Stefano cube-croissant, @sussan_scoolinaryteam ? Do you have any tips for Stefano to keep in mind when trying a second time?
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Scoolinary Team
@stefanomuscariello Here you have a Brownie Croissant recipe in the round and square format: https://www.scoolinary.com/courses/croissants-and-viennoiserie-second-collection/lessons/brownie-croissant-introduction
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Level:
Scoolinar
Bonito si es y si además está rico pues mucho mejor
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