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Pastry Cream
Hello ! I would like to ask some questions
regarding the pastry cream some of the recipes through out the courses the chefs state that butter should not be added to pastry cream while it’s still hot , in other videos chefs add the butter directly to the hot pastry cream so which one should I follow?
My second question is regarding the croissant is it possible to knead the dough using a stand mixer? And regarding the proofing method I don’t have a proofer because I am a self-taught baker and I am making my experiments so it’s hard for me to buy professional material in order to execute the recipes and the weather in my country is 14C and the chef states that for proofing we want a temperature of 28C so should I keep it longer or its not possible?
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1 Reply
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Hi Samia.
Welcome to the Scoolinary community, and thank you for your questions. Below are the answers to your inquiries:
Pastry Cream:
The correct way to add butter to pastry cream may depend on the recipe and the desired outcome. In general, butter is usually added when the cream is still hot, as this helps it emulsify better, creating a smoother and more homogeneous texture. However, some chefs prefer to wait until the cream is slightly cooled or lukewarm before adding the butter to prevent it from melting too quickly and causing separation. The key is to ensure that the cream is well-cooked and the butter is fully incorporated. If your recipe does not specify, you can follow the method that best suits the texture you’re aiming for, but adding the butter while it’s hot is completely acceptable.
Kneading Croissant Dough with a Stand Mixer:
Yes, it is possible to knead croissant dough using a stand mixer, but there are a few considerations. Home stand mixers have less power and capacity than a professional mixer like the one used by the chef in the course, so it is important not to overload it with large amounts of dough. If the mixer overheats or the motor is overloaded, it’s best to use a smaller amount of dough. You can also combine the manual method with the stand mixer, starting with the mixer to mix and then kneading by hand to achieve the right texture without overloading the mixer.
Proofing Without a Proofing Cabinet:
Regarding proofing, if you don’t have a proofing cabinet, you can create a suitable environment at home using some simple methods. Since the temperature in your country is 14°C and the chef recommends 28°C, you can try creating a “warm zone” by placing the croissants in a location where the temperature is higher, such as near a radiator (without direct airflow) or inside an oven turned off with a tray of hot water to maintain the heat and use steam to help reach the desired temperature. If you can’t reach 28°C, you can leave the croissants for a longer period to compensate for the lower temperature. Make sure the dough is covered to prevent it from drying out.
I hope these suggestions are helpful to you.
Best regards.
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