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Raul Kling ha publicado una actualización
hace al año (editado)
Akvile Augustauskiene, Grace Andersen y6 más-
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Scoolinary Team
Excellent presentation, result and photo.
Everything you show us is very professional.
Thanks for sharing with the community.
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Level:
Scoolinary Team
Oh, Gee Chef @raulklingoutlook-com 🤩 Those are incredible! Congratulations on the result and the pics. You just won your first #ScooliStar for the Pain au Chocolat, mate. 🌟 If you’re up for it, we’ll post it on our Instagram stories and we’ll feature it in our Instagram highlights. Feel free to share your Instagram handle (@) with us if you want a mention!
Welcome to our Community and we hope to see more of your work!1-
Level:
Scoolinar
Hi Sol! Thanks for the star! 😃 And thumbs up to Bachour! His course is amazing! My Insta handle is raul.kling.
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Level:
Scoolinar
@Raul Kling hello I’m a baker but could never get my croissants right , but with chef Bachour it’s made it possible . Did you use the sheeter ?
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Level:
Scoolinar
Hi! Yes, I used a sheeter, but I don’t think that made the difference. If you follow closely chef Bachour’s instructions, it should work. 😊
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Level:
Scoolinar
@Raul Kling Thankyou for your quick reply . I live in a very hot and humid climate and after many attempts I made it , so to make it quick I presume sheeter will make the process smoother .
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Level:
Scoolinary Team
What do you think @sussan_scoolinaryteam ?
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Level:
Scoolinary Team
Hi @soldamiani
The climate is an important factor in the preparation of any bread and also in the final result.
As Raúl mentions, using or not using the laminator does not determine the success of the croissant.
When making the dough, more processes are needed to make it look good, such as the type of ingredients, the fermentation temperature, the cooking temperature, the fermentation time and, above all, practice. This is a dough that, due to its high butter content, requires working very quickly, so you must be very skilled to prepare it; This skill can only be obtained with a lot of practice and patience.
Greetings.2
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