-
Ilze ha publicado una actualización
Level:
Scoolinar
Hello, here is a picture of croissants I just baked, learning to make laminated dough. There are things I need to improve, but they turned out very tasty 🙂
Maloles Muñoz, Carolina Alvarez Santín y6 más13 Comentarios-
Level:
Scoolinary Team
Spectacular croissants! That lamination is ON POINT—those layers are shouting crispiness and skill 🔥 Welcome to the community! You’re diving into one of the most challenging doughs, and you’re already off to a golden start. What part of the process are you most focused on improving—shaping, proofing, or maybe the butter lock-in?
I invite you to share your photo on your social media and tag us @scoolinary_en and the chef @antonio.bachour on Instagram.I’ve got some news you’re going to love! 😍
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 🙌✨
-
Level:
Scoolinar
@soldamiani
🙂 Thank you! I’m currently focusing on butter lock-in and proofing, which is quite challenging in home environment with constantly changing temperatures and humidity.
-
Level:
Scoolinary Team
@ilze You’re absolutely tackling the two trickiest parts—and doing it with amazing results already! 💪 Butter lock-in and proofing are such delicate stages, especially in a home kitchen where conditions can be unpredictable. But that just makes your progress even more impressive!
By the way, make sure to stay tuned this coming Monday… we’re launching a new challenge that’s going to be big. Let’s just say, it involves a pastry legend you might already admire 👀 You won’t want to miss it!
-
-
-
Level:
Scoolinar
Muchas felicidades, se ven divinos, por este lado apenas estoy ingresando a la comunidad y comenzaré a comprar los ingredientes para prepararlos ojalá queden así de bellos, saludos
-
Level:
Scoolinar
@. 🙂 Thank you! I hope they turn out beautiful and tasty for you.
-
Level:
Scoolinary Team
Hola @bibiana-cosep-valencia-diaz ¡Bienvenida a la comunidad! 🥐✨ Qué ilusión que estés dando tus primeros pasos por aquí—vas a ver que cada intento suma muchísimo, y lo más importante es disfrutar del proceso (¡aunque la mantequilla a veces se escape!).
Te animamos a subir una foto a tu perfil, así poco a poco vamos poniéndoles cara a las manos que hay detrás de cada creación 😊👋
Y no te despegues… porque este lunes lanzamos un reto espectacular, con un chef de pastelería que seguro te suena. Será una oportunidad genial para inspirarte, aprender y compartir lo que vayas creando. ¡Te esperamos!
Ahora puedes ganar Scoolipoints cada vez que compartes tus fotos, ganas un Challenge, completas lecciones o comentas las publicaciones de otros miembros 🎖️
Todo forma parte del Scoolinary Masters Game, un juego que transforma tu pasión por la cocina en recompensas reales.
👉 Haz clic aquí y entérate de todo:
https://www.scoolinary.com/es/masters-game
¡Un abrazo! Esperamos verte seguido por aquí, sumando puntos y sabor 🙌✨
-
-
Level:
Scoolinar
Menuda pintaza. 🤤
-
Level:
Scoolinar
@mercedesdelgado1977gmail-com 🙂 gracia!
1
-
-
Level:
Scoolinary Team
Those croissants 🥐 look beautiful, Ilze!
I can really see the care you put into the lamination, and that golden shine is just stunning,I’m sure they taste amazing too.
Tell us, what was the most challenging step or the part that gave you a bit more trouble while making them? I’d be happy to share a tip for your next try.
Thanks for sharing your progress with the community! 😊
-
Level:
Scoolinar
@sussan_scoolinaryteam 🙂 Thank you, Sussan! The trickiest were rolling the dough in home environment and dealing with temperatures for both, rolling and proofing.
I concluded that I cannot cut the dough sides when laminating, otherwise butter gets squeezed all over when I try to roll it again and after laminating ( before rolling and shaping croissants) I have to put the dough in the freezer, not the fridge, so that it gets really cold and that way stays stiff for a bit longer when I’m rolling it.
Now the challenge is to find out how to tell when the croissants have sufficiently proofed – not just when they have increased in size and are puffy on the outside, but also when the dough insi, in the middle e is ready and will also puff when baked.-
Level:
Scoolinary Team
@ilze Great insight, Ilze! It’s clear you’re really getting a good feel for how the dough behaves in your environment. Using the freezer is a smart move to help control the temperature. You’re on the right track, and I’m sure you’ll master that proofing stage very soon. Keep it up , you’re doing an excellent job!
-
-
-
Level:
Scoolinar
They look absolutely delightful! 🥐✨ Laminated dough is no easy feat, and the fact that they turned out tasty is already a huge win
-
Level:
Scoolinar
@lanamihajlovic 🙂 Thank you!
-
-
