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Anthony Bachour’s Croissant and viennoiserie course recipe discrepency
In Anthony Bachour’s Croissant and viennoiserie course the recipe book says 1500 grams of flour but in the video Chapter 2, lessons 7 : Detremp preparation of the croissant dough he says 1350 grams of flour. Which is correct? Waste a lot of ingredients if I get it wrong and it is.a big difference.
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1 Responder
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Level:
Scoolinary Team
Hi Marcus.
The ingredients list calls for 1500 grams of flour, and in the recipe, it asks to separate 1350 grams of dough for the pastón and 300 grams of dough, as you can see in the recipe images I’m attaching.
As a recommendation, if this is your first time preparing this type of dough, I’d suggest starting by making only half of the recipe so you can practice.
This course has a high level of difficulty, and mastering the technique requires a lot of practice.
Best regards.
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