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Tiago Pontin ha publicado una actualización
Me estaba costando hacer croissants por mi cuenta, sin ningún tipo de orientación o curso formal, así que decidí apuntarme a Scoolinary y tomar algunas clases.
Después de completar el curso Croissants et Viennoiserie de Antonio Bachour, hice mi primer intento, y me acerqué mucho a los croissants que me había propuesto. Aún creo que se puede mejorar, pero estoy muy contento con lo que he conseguido hasta ahora…
Muchas gracias a este magnífico curso y a Antonio Bachour
I was having some trouble trying to make croissants on my own without any guidance or formal course, so I decided to join Scoolinary and take some classes.
After completing Antonio Bachour’s Croissants and Viennoiserie course, I made my first attempt, and I got really close to the croissants I’ve been aiming for. I still believe there’s room for improvement, but I’m very happy with what I’ve achieved so far…
Big thanks to this amazing course and to Antonio Bachour!
Traducido del inglés
Lizbeth De Loera, Viktoria Soloviova y8 más6 Comentarios-
Level:
Executive Chef
Pintaza de croissants
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Yummy 😋
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They look wonderful! Well done!
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I think these are nicely done! 🙂
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Hi can you guide me if i half the quantity of the recipe what should be the size of the dough and butter block
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@u13992 Hey, I think the original recipe uses 20x30cm for the butter block, with 250g it should be something around 15x20cm. Same for when you open the dough to laminate, instead of 50x30cm, something around 35x20cm will work better for half the recipe. If you open the dough too thin when laminating, the butter will spread too much and you can also rip some parts of the dough where the butter will escape
Also, be sure to use a flour with a high protein %, and that your dough passes the windowpane test
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