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Joseph Richardson ha publicado una actualización
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Scoolinar
Getting a little better at Antonio Bachour’s bi-color chocolate croissants!
Michelle Tarby, Carolina Alvarez Santín y13 más12 Comentarios-
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Scoolinary Team
I love your result! 😍
Your two-tone croissants look spectacular—the lamination is flawless, and the contrast between the doughs makes the presentation stand out even more.
Did you make any adjustments to Chef Antonio Bachour’s original recipe? Thank you for sharing your experience; it’s truly inspiring to see these results.
Best regards!
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Scoolinar
@Sussan Estela Olaya I had to half his recipe as my stand mixer is older and smaller. I use King Arthur Organic bread flour- it’s time for me to start importing European flour to take these to the next level!
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Scoolinary Team
@undefined I understand! If you do a second test with a different type of flour, we’d love to see your results and hear about your experience.
Once again, thank you for sharing your beautiful creation with us!
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Scoolinar
Such a great job!
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Scoolinar
Is this done with a dough sheeter
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Scoolinar
@Zenobia Chacko I want a dough sheeter in the worst way. These are hand rolled which is challenging when the dough is as cold as this recipe calls for.
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Scoolinary Team
Impressive work! Crafting those bi-color croissants is no small feat, and you’re definitely leveling up. 🍫🥐 Do you think you’ll get a chance to experiment with different fillings or glazes next time? It could be a fun twist to test new flavor contrasts! Also, if you haven’t already, share this beauty on your stories and tag us along with Antonio Bachour—it’s the perfect way to celebrate your progress (and, between us, keep an eye out for something exciting with him soon on Scoolinary!) 👀✨
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Scoolinar
@Sol Damiani I I’m going to try his strawberry mascarpone filling again. Tough to do when my kids LOVE these chocolate croissants!
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Scoolinar
Perfect… i have problem with butter… can’t keep it in dough… do you bake this at home
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Scoolinar
@Mina Kalajdzic I do! The hardest part for me was learning how to create and control a humid environment for proofing. A coffee mug filled with boiling water in the oven does the trick every time. Sometimes I have to turn the oven light on to keep the temp at 82°, but I watch it like a hawk to ensure it doesn’t go over and melt my butter.
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Scoolinar
Te han salido bastante bien, nos comentas que lo has hecho todo a mano? Y que tipo de mantequilla conseguiste?
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Scoolinar
@Joseph Backer thank you! Correct, everything by hand and at my home kitchen. I believe this is my 10th or 11th time making these.
I use Kerigold unsalted butter. I have experimented with other butters but have found Kerigold produces the best results in my kitchen. I use Guittard semi-sweet cocoa for the bi-color dough. This cocoa can have little clumps in it so I run it through a fine wire strainer to help reduce clumps in the bi-color.
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