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Croissants dough lamination
After lamination as per this video we get only 10 layers of butter. I have learned from my fomer chefs at least we should have 27 layers of butter to get a good results as well as a single fold should have 3 layes of butter..
Just looking for a advice as Im confused here after saw the nice honey comb shape croissants from chef Antonio.
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This discussion was modified 1 week, 2 days ago by
hemantha.hsk.
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This discussion was modified 1 week, 2 days ago by
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2 Replies
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Hi Hemantha kumara
Thank you for your observation. In Chef Antonio Bachour’s Scoolinary course, a unique method is used to optimize the laminating process of croissants. This approach minimizes both the number of folds and the time required, without compromising the quality or the final result.
Bachour’s method focuses on greater efficiency in production, reducing work time and avoiding issues such as over-fermentation. While the number of layers is fewer than in a classic croissant, the result is equally excellent, as you can see in the light texture and honeycomb structure achieved in his recipes.
Although traditional methods aim for 27 layers of butter, Bachour’s technique is a modern alternative for those looking to combine efficiency with quality.
I hope this clarification helps you better understand this approach. If you have any further questions, feel free to reach out to us.
Best regards!
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Scoolinary Team
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