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About criossant dough
I saw the course and videos for Chef Antonio,
I have a question regarding the dough. He did a dough with 1350 gm to use for criossant dough and 300 grn for bio color criossant.
My question is this 1350 gm i can make with it all types ( chocolate, cinnamon rolls, criossant… etc ), because each type has different mesurment and mm thickness how to solve it and gow to devide each dough for each type ?
Thanks and regards,
Khulood
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4 Replies
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Hi Khulood Humaid.
The croissant dough taught by the chef for the classic croissant serves as the base for other recipes that require croissant dough, such as pain au chocolat, raisin and hazelnut bread, Rocher croissant rolls, cream cheese and mascarpone croissants, pear tart, and flan tart.
You adjust or roll out this dough according to the chef’s instructions for each specific recipe.
This is why you’ll notice that the yield varies in the details of each recipe.If you want to prepare two or more of these variations, we suggest dividing the base dough and making the desired adjustments, or you can use the full 1350 grams of dough for each recipe variation.
I hope this information is helpful, and if you have any other questions, feel free to reach out—I’d be happy to assist.
Best regards.
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Should i devide the dough before i add the butter block or after.
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Hi Khulood Humaid.
You should prepare the dough exactly as the chef instructs in the course, using 1350 grams of dough and 500 grams of butter. Once you roll it out, you can separate it to prepare the different recipes the chef demonstrates in the course. You can use the entire batch to make croissants, or you can use half of the dough to make a variation of croissants and the other half to prepare a type of tart presented in the course.
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