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[Cary B]

You certainly can.

From memory, Antonio recommends up to a month.

I may be corrected on this.

Make sure you cover them really well. Place into an air tight container as well. 😁

[Cary B]

Yes it can. You use twice the amount of Gelatin to Xanthan gum.

😁

[Cary B]

Sorry to hear that, Monika.

Our home machines are pretty weak compared to the stronger commercial machines that have more torque.

I have a Kenwood mixer which is more powerful than the Kitchenaid mixers.

The recommendation for mine is to only mix on slow speed. I also have a spiral dough attachment. I believe your mixer only has the J style hook? I don’t like those, it just collects the dough around it and doesn’t mix it.

Antonio’s recipe does give a very tight dough. Try cutting the recipe down to half, you can start it off in the mixer then finish by hand.

[Cary B]

From your pictures, your oven wasn’t hot enough.

From your picture, it looks like the inside is on the raw side.

I note with Sussan’s reply, the point about a low oven temp.

Butter will leak out of your pastry as it slowly warms up in an oven

set at a low temperature. Croissant, or most puff pastry, needs a high heat

to begin with.

Also, keep your dough cold when laminating. 😃

[Cary B]

Well, for a start, milk with water, isn’t a straight swap.

There’s fat, protein etc, from memory there is around 90% water content in full cream milk.

I agree with Sussan, you’d need to make the recipe as Antonio has developed it, then research the ingredients.

👍🏼

[Cary B]

If proving overnight in the fridge, make sure they are well covered. The fridge will draw out moisture from them.

[Cary B]

Hey Ivo.

At home, I tray up my Croissant, then I gently cover them with cling film.

Then I place them in the oven (make sure it is cold) and prove them like that.

Don’t switch the oven on. The cling film creates a moisture barrier and prevents the tops from drying out. 👍

[Cary B]

Howdy, Ivo.

You rolled out on a silpat mat? I roll mine straight on the bench.

Yes, it sounds like you have let your dough become too warm. It’s tricky when hand rolling.

You could pop your dough back into the fridge for five to ten minutes after laying the butter in and doing the first turn. Not too long as you don’t want to make the butter firm. Then roll out and do the last turn.

[Cary B]

Morning Ivo.

Yes, you’re not going mad. I thought this also. You need more dough to make everything Antonio does.

It doesn’t add up. 😁

[Cary B]

Oh, when did that change?

I was looking at Antonio Bachour’s course as a standalone purchase a couple of months back. But then saw that the 3 months subscription and access to all courses was the better deal.

[Cary B]

Hi Sussan.

Why do you bake your Croissant like that?

[Cary B]

Your prover is far too hot. It has disintegrated the surface.

What temperature is it at?

[Cary B]

Yes, you can replace the milk with water, but you have to be careful as it is not a straight swap. The milk gives extra fat and richness as well as protein. As for margarine, you’d need to find one with a lower water content.

I think the OP needs to make the croissant according to the recipe, so they are able to get a feel for the dough.

[Cary B]

Hi Ivo.

Try them without your heating mat. Do the croissants sit on your silpat on top of the heating mat? How does that work? It sounds like they are being directly heated. Can you adjust the temperature of it? Lower it to 24c.

My croissant is put onto a tray, loosely covered with cling wrap, then put into the oven (not switched on) however, I can turn the oven lights on without the oven being on.

[Cary B]

Yep, spot on. 😃