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Bachour laminated dough course fillings
I am taking the Bachour laminated dough course. When using any kind of egg product like pastry cream, I’m assuming one would have to display this kind of pastry inside a refrigerated display case. Is that correct?
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4 Replies
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Level:
Scoolinary Team
Hi Marciano.
Yes, that’s correct. When using any egg-based product, such as pastry cream, it’s necessary to display that type of pastry in a refrigerated display case to maintain freshness and meet food safety requirements. Products containing eggs must be kept at appropriate temperatures to prevent bacterial growth.
I hope this clears up your question. If you have more questions, feel free to ask—I’m happy to help.
Best regards.
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Level:
Scoolinary Team
Hey there Marciano!👋
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I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.
I hope Sussan’s answer helped you. Please let us know if it did.
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I would like to know if it is possible to reduce the amount of products… for example 500 grams of flour
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Level:
Scoolinary Team
Hi Rita.
Welcome to the Scoolinary community! Thank you for your question.
Yes, you can prepare the recipe starting with 500 grams of flour.
To do so, you’ll need to divide all the ingredients by 3, as the original amount of flour in the recipe is 1500 grams (100%). By dividing the recipe into 3 parts, the dimensions of the dough and butter for laminating will also change.
For laminating the dough, it should measure approximately 28.9 x 17.3 cm.
For the butter, the dimensions should be 17.3 x 17.3 cm.
Once you have the laminated dough, you’ll need to roll it out again to approximately 25 x 13.3 cm. This will allow you to cut the triangles needed to shape the croissants.
We hope this information is helpful.
Best regards!
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