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Flaky brioche
The video on flaky brioche by daniel alvarez is incomplete. He puta the dough in the chiller and then there is no more next video to finish the dough.
the next video is banana cream. Pls advise
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2 Replies
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Hi Jackie.
Welcome to the Scoolinary community!
I just reviewed the course (video) and materials (recipe book) and have forwarded your feedback to the content team. As soon as I receive a response from them, I will get back to you.
Best regards.
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Hi Jackie.
The content team responded as follows to your query:
The amount of butter used for laminating is specified on page 12.
The procedure for laminating brioche is the same as for croissants, and you can refer to Lesson 13 (laminating with a rolling pin) and Lesson 16 (laminating with a machine).
The content team has informed me that they will add a guide/sign at the end with the note “Laminate the same way as the croissant” to minimize any confusion.
We also remind you that with your subscription, you can access laminating techniques taught by other instructors such as Bachour and Rory Macdonald.
We hope this information is helpful.
Best regards.
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