Level: Scoolinary Team

✨ Your lamination is seriously on point — look at that honeycomb crumb and those tight, even layers! 😍 You’ve clearly been putting in the work and it shows in every buttery fold.
What’s the most unusual ingredient you’ve had to sub so far? We’d love to hear how you adapted — your creativity might just inspire someone else! 🔍💡
Share your… Read more

Level: Scoolinary Team

Abdallah, it’s such a pleasure to see you participating in the challenge again! You can really see the care and effort you put into each piece. I love how your layers keep improving and the beautiful, appetizing color you achieved in the bake , they truly reflect your dedication and passion.
It’s also so valuable that you share the challenges… Read more

Level: Scoolinary Team

✨ Your first challenge entry and you’re already raising the bar! The lamination is so clean and eye-catching — that bi-color swirl is hypnotizing 😍 And the crumb? Light, delicate and beautifully layered! What’s your #1 takeaway from working with laminated dough so far? It’s no easy feat, and you’ve tackled it with such precision 👏
Don’t forget… Read more

Level: Scoolinary Team

Abdallah, what an amazing first participation! I love seeing how you’ve jumped into the challenge with such passion and attention to the details that truly make a difference in viennoiserie. Laminating and controlling the temperature are definitely two of the trickiest aspects, and your pastries look spectacular, with beautiful layers.

I also… Read more

Level: Scoolinary Team

What a wonderful post, Abdallah! I loved seeing how you combined the Danish and classic croissant, and thank you for sharing the proportions you used—it really shows the care and technique in every detail! The photos capture that perfect crispy outside and soft, airy inside that makes you want to take a bite right away. And that cream cheese… Read more

Level: Scoolinar

Omg wow! Do you have a recipe for this?

Level: Scoolinary Team

That shine! Your lamination is super consistent and the bake is beautifully even—especially with a 46% hydration, which can be a bit stiff for classic viennoiserie 👏

You mentioned 4h30 at 21°C—did you notice any underproofing at the core or did the structure hold up all the way through? How did you manage dough extensibility with 00 flour at… Read more

Level: Scoolinary Team

Those croissants look amazing, Abdallah! Thank you for sharing your work. I can see you’ve taken great care with the lamination technique, and the bake’s shine is spectacular. Plus, the crumb looks beautifully airy and well-developed.

And I’m curious… how do you make the ‘Pain Susie’ you mentioned? I’ve never tried it and it sounds really… Read more