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Stefano Muscariello posted an update
a week ago (edited)
Level:
Scoolinar
I’m trying to make a Cube Croissant. To make the cube I used the leftlovers of the croissant dough after the cross lamination explaind by Bachour.
Lana Mihajlović, Maloles Muñoz and 9 others7 Comments-
Level:
Scoolinary Team
Can we see the piece in halves? Do you still have it?
What do you think, @sussan_scoolinaryteam ? @Edgar_81 do you have any recommendation for Stefano to accomplish great cube croissants? Have you made them already?-
Level:
Scoolinary Team
@soldamiani Sol, that looks amazing, and it would be great to see the inside! I really like the great initiative Stefano had. It’s awesome to see how he made the most of the croissant dough from the course and took the leap to experiment with new shapes like this cube croissant.
The piece has a very attractive lamination, and that even golden color shows a very well-executed bake.
Here’s a small tip: if you ever notice the edges opening up a bit while baking, you can try chilling the dough in the mold for a few minutes before putting it in the oven,it helps the shape hold better.
What kind of mold did you use to get that structure? It would be great to know for others who want to give it a try too.
Thanks for sharing it ,your result looks fantastic. ❤️-
Level:
Scoolinar
@sussan_scoolinaryteam @soldamiani I have found a photo in my mobile
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Level:
Scoolinary Team
@stefanomuscariello Thanks, Stefano! So glad you found that photo, the inside looks spectacular. That marbling gives it an amazing visual touch and really shows how well the dough was laminated.
You can really see the care you put into every step. Great job! 🙌
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Level:
Scoolinar
Ehm no… Already ate 😁
I bought these molds.
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Level:
Scoolinary Team
@stefanomuscariello Bon a petit! 🤗 Those are Stefano’s molds, @sussan_scoolinaryteam 👆
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Level:
Sous Chef
Impresionante 👏 👏
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