Відео

It’s the same signs for proofing, you can use normal croissant ingredients or brioche like dough.

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Hey, I think it is a problem with your reader, as everyone else can see it. Try to watch with a different computer or update the app, it may solve it

Hey, the filling is made with pistachio and white chocolate

Hi, thanks for your message. So after you shape the croissants, you have 2 options: 1. Put in the fridge between 0 and 4 Celsius degrees, and keep them between 1 hour and 24 hours, no more. Then proof them approximately 2:00 - 2:30 at 27 degrees. Eggwash and bake. 2. Put in the freezer at -18 degrees carefully as you don’t want to ruin your work (or in a blast freezer if you are in a professional environment.). Then you can keep them 3 to 5 days. Longer than that, it starts being more difficult because the yeast will be less active. When you want to bake them, defrost them for 45 minutes, then proof them approximately 2:30 at 27 Celsius degrees. Then eggwash them and bake. A sign that it is perfectly proof is that when you gently shake the baking tray, the croissants should wiggle a bit like « jelly ». Another sign is that you start seeing small gaps between the lines on the sides. This shows it is the right time to bake. My eggwash is made by mixing that: - whole eggs: 100g - egg yolks: 75 g - liquid whipping cream: 25g Hope it will help. Enjoy.

Hi, You can use it to flatten any dough, or you can use a pasta machine but a laminator is better for sure. You can buy it in France for sure, but also almost everywhere in Europe. I am pretty sure you can even find some 2nd hand on Ebay or like that. Hope it is helpful. I wish you the best.

Hi, sorry but I think the problem is from your computer, as I can see the video and all other people too.

The croissant size you mean? 7.5cmx26cm, thickness is around 3mm-4mm

Thank you 👍

Don’t you see it at the end of the video?

Sorry I just see there is a missing part. You just have the dough recipe. I will update

Hey, I couldn’t add the end here so full recipe is in part 4 now.

65 to 70g for the ones in the video. But the regular size is 90g before baking

Hey, I will post some more recipes soon. Cinnabon surely coming soon

You mean after using the part for croissant and the part for pain au chocolat? I use a part of the leftovers in the mixing for new dough, another part for cinnamon buns. It can be used in any viennoiserie dough, but also can be laminated all together to make rolls with cinnamon, cardamom or any flavour.

Butter temperature is not the most important, it is more butter texture. It has to be “flexible”, close to the texture of the dough. If one is harder than the other, then you end up with marbled dough.