-
Piping tips # and molds used in Bachour classes
Hello!
please advice what are those piping tips names/numbers as well as the silicon or poly.. molds that have been used in 3 classes of Mr Bachour?
I realized that Pavoni brand is what has been used but i wonder what are those names so I can search in my market or even order outside of US?
I also understand that there are many brands are available but I’m looking for those particular brand ones either Pavoni or I forgot the name of the French brand 🤦🏻♀️ starting from “M..” I guess….
please advice. I d really appreciate if someone can assist on this matter 🙏
Thank you
-
10 Replies
-
Hi Salma.
Could you please let me know which 3 recipes you’re referring to?
That way, I can review the material directly and help you with an answer.
Best regards.
-
Hi Sussan,
I’m referring to his
1.Croissant and Viennoiserie Second collection and
2. Petits Gateau
3.Petits Gateau Second collection
4.Entrements and Tarts
🙏
-
Hi Salma.
Could you please let us know which specific recipes (not courses) you would like information about regarding the type of piping tip used?
Each course consists of approximately 10 to 12 chapters, and each chapter includes 6 to 8 lessons. Reviewing every course, chapter, and lesson from the 4 courses you mentioned would take us a significant amount of time.
That’s why we kindly ask you to specify the recipes so we can better assist you with your query.
Best regards.
-
-
Today I got these molds but looks like I picked the wrong silicon molds. It states 60mm in diameter (referenced per Bochur’s recipe) and 30mm in height. Should I buy smaller or this will be ok for my flour croissants?
-
Hi Salma.
Your molds are beautiful!
As a recommendation, we suggest trying to get molds with the dimensions suggested by the Chef. If you can’t find them, you can try practicing with the ones you have on hand.
Best regards.
-
Yes that’s what I did. I was able to find the same flower molds but just wanted to make sure I got the right silicon molds per recipe. Just from outside these sphere molds look a bit bigger than in Bachour’s flower croissant lesson
-
I would advise you to use the ones you have and do a test. If the difference is only in milliliters or if the size is just a little bigger than you think, I don’t think there would be any problem using the molds you already have.
We look forward to seeing your creations soon. 😊
-
Hi Sussan,
I had to buy the smaller molds. But may I ask you for Bachour’s Entrements classes he uses Silver gelatin sheets, can I substitute with Kosher powder gelatin that has 250 bloom. Any advice on this matter?
thank you so much for your support 🙏
-
Hi Salma.
For an entremet that uses gelatin sheets, silver gelatin sheets are typically used, which have a bloom of approximately 200-220. If you want to substitute them with kosher powdered gelatin of 250 bloom, it is possible, but you will need to adjust the amount to maintain the same gelling strength.
Conversion and calculation:
1 silver gelatin sheet (approx. 2 g) is equivalent to 2 g of 200 bloom powdered gelatin. Since kosher gelatin has a higher bloom (250), you will need to use less.
Basic formula: For example: If the recipe calls for 10 g of silver gelatin sheets (200 bloom), you should use 8 grams of kosher gelatin.
We hope this information is helpful.
Best regards.
-
-
-
-
-
-
Hey there Salma!👋
Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!
I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.
Please tell us to which specific Recipes you are talking about so Sussan can help you. I hope you enjoy this Course.
This is a Community that values your participation a lot: that’s why we created “Masters Game”
-
Win Scoolipoints by sharing a pic of your own dishes in our Community > Cooking Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩
-
🏆Check out our Challenges and score 250 Scoolipoints!
-
Get ready! The 3rd Scoolithon kicks off next Monday, November 11th. Stay tuned for out exciting culinary challenges marathon!
-
You’ll see everything you need to know about how to win Scoolipoints here.
Let’s build a community of foodies together.
We hope you have a blast learning with Scoolinary!
-
Log in to reply.