-
Flan tart croissants Bachour
Hi Sussan,
How are you?
I want to make the pistachio flan in the croissants course,
but I want to drop the pistachio.
What can I put instead?
Also,I want to make it in a brioch mould,so
I’d like to know if there are any special instructions.
In addition, here’s the bowl tie croissants I’ve made.
Could you please give me a good advice how to prevent racing of the dough in the middle?
It’s so disappointing 😞.
Thank you 😊
-
7 Replies
-
Level:
Scoolinary Team
Hi רות בביוף
Let’s bring @sussan_scoolinaryteam to this thread so she can help us with your question.
Right now we have the #TomateChallenge going on in our Community > Cooking Feed and you can win the stunning Scoolinary Apron and 250 scoolipoints. Make sure to join! There will be two winners this time!
Have a lovely day!
-
Level:
Scoolinary Team
Hi רות בביוף
Welcome to the Scoolinary community!Thank you for your question.
If you want to omit the pistachio in the pastry cream, you can replace it with other flavors that complement the overall profile.
Some options include:
1. Vanilla – Add more vanilla to the pastry cream for a classic and elegant flavor.
2. Almond – Use almond paste instead of pistachio paste to maintain a similar profile without the pistachio.
3. Hazelnut – Hazelnut paste will bring a deeper, toasted note.
4. White Chocolate – Melt a bit of white chocolate and mix it into the pastry cream for a silkier texture.
5. Fruits – If you prefer a fruitier touch, you can infuse the milk with raspberry or passion fruit purée.
Using a Brioche Mold
The most important points to keep in mind are:
Choose a mold that closely matches the size or dimensions of the one used in the course.
Grease it well to prevent the dough from sticking.
Press the base of the cake evenly so the croissant adheres well to the mold.
Check the baking time – Since brioche molds are deeper, the baking time may vary. You might need a few extra minutes to ensure the base is fully cooked.
Regarding the result of your croissant bow:
The issue of the dough rising too much in the center is usually due to fermentation, lamination, or shaping. Here are some tips to help prevent it:
1. Check the fermentation
Make sure the dough is not overproofed. As mentioned in the recipe, if the bows ferment too much, they will expand excessively in the oven.
Try slightly reducing the fermentation time or temperature.
2. Press the center firmly before baking
When shaping the bows, press firmly in the center to ensure the ends do not rise more than the middle.
You can also chill the shaped pieces in the refrigerator before proofing to help them hold their shape better.
3. Use a light weight in the center
Right before baking, place a small weight in the center (such as a perforated tray or a light rack) for the first few minutes to control expansion in that area.
4. Check the lamination and rolling
Make sure the layers of dough are well adhered before cutting.
When rolling out the dough, do it evenly to avoid thicker areas that could lead to uneven baking.
5. Adjust the oven temperature
If the oven is too hot at the start, uneven rising can be more pronounced. Try baking at a slightly lower temperature or using steam in the first few minutes for better control.
By following these steps, you should see an improvement in the final shape of your croissant bow.
Hope this helps!
-
Thanks for your response!
I want to make Pastry cream for the pain suiss,
I see that I need to put it in the fridge for 12 hours.
Isn’t there any way to make it faster?
Thanks 😊
-
Level:
Scoolinary Team
Hi רות בביוף
If the recipe states to refrigerate for 12 hours, it’s likely that this resting time is necessary for the best final result.
If we alter any quantity or process, the outcome may not be as expected.
We recommend following the steps and instructions as written, as these recipes are formulated with that resting time in mind.
We hope this information is helpful and look forward to seeing you share your results with the community soon.
Best regards.
-
Thanks for your quick response!!!
Here’s the New York roll cream.
I don’t have this recommended chocolate.
What can I use if I want hazelnut taste?
Thanks 😊
-
-
Level:
Scoolinary Team
Hi רות בביוף
Valrhona Guanaja 70% is a chocolate with a complex profile, featuring nutty notes, especially hazelnut, and a pronounced bitterness. To substitute it in Israel, you can look for a high-quality dark chocolate with 70% cocoa and nutty undertones. Some alternatives include:
Callebaut 70-30-38: Offers a similar profile with a hint of nuttiness and a well-balanced bitterness.
Barry Callebaut Cacao Barry Extra-Bitter Guayaquil 64%: Not exactly 70%, but it has hazelnut notes and a well-rounded flavor.
Strauss – Elite 70% Dark Chocolate: A more accessible option in Israel with a good flavor balance.
Lindt Excellence 70%: Though more commercial, it has nutty notes and a pleasant bitterness.
If you want to enhance the hazelnut flavor, you can add a small amount of hazelnut paste or hazelnut praline to the recipe.
Greetings.
-
-
-
Log in to reply.