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Croissant dough
The recipe book says ‘Prepare a large bowl with nonstick spray and rest for 30 mins at room temperature’ but the video course skipped this part and said ‘cold temperature’. Which method is right and follow? Should i put the dough in a room temperature or cold temperature? Thank you
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4 Replies
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Hi Joo.
Could you please let me know which course or recipe you’re referring to? That way, I can check the recipe and procedure to help you with an answer. Best regards.
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>It’s Antonio Bachour Croissants and Viennoiserie course! Thank you
scoolinary.com
Hypercreative pastry chef, named best pastry chef in the world. His vocation, his perfection and his avant-garde make Antonio Bachour one of the best pastry chefs in the world.
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Hi Joo.
The procedure would be as follows: Let the dough rest for 30 minutes at room temperature, then divide it into 1350-gram portions. Next, roll out the dough to 30×50 centimeters and then freeze it.
I hope this information is helpful.
Best regards.
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