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Antonio Bachour Croissant Recipe
I just tried to make Antonio Bachour‘s croissant dough and it was so stiff it actually broke my Kitchen Aid mixer. I followed the ingredients exactly (12.7% protein flour, 82% fat butter) except I didn’t have fresh yeast, so I used 1/3 measure of dry yeast, per the instructions. I added more milk hoping that would help, but it was still so tight and tough. After my KA mixer stopped working, I tried to do the 8 minute knead by hand. I worked the dough for more then 20 minutes and never got it even near the window pane stage. It was so incredibly tough that I finally gave up. What did I do wrong? Is this recipe just not possible with a home mixer, does it need an industrial mixer?
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Hypercreative pastry chef, named best pastry chef in the world. His vocation, his perfection and his avant-garde make Antonio Bachour one of the best pastry chefs in the world.
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11 Respuestas
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Hi Monika
Yes, you definitely need a mixer with higher power as shown in the course, a home mixer has a lower power. You could use a home mixer but prepare a small portion of the recipe and alternate mixing between machine and hand so as not to damage the mixer.
Greetings.
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Hi Monika
Welcome to our Community!☺ I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
I hope Sussan’s answer helped you. Please let us know if it did.
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Sorry to hear that, Monika.
Our home machines are pretty weak compared to the stronger commercial machines that have more torque.
I have a Kenwood mixer which is more powerful than the Kitchenaid mixers.
The recommendation for mine is to only mix on slow speed. I also have a spiral dough attachment. I believe your mixer only has the J style hook? I don’t like those, it just collects the dough around it and doesn’t mix it.
Antonio’s recipe does give a very tight dough. Try cutting the recipe down to half, you can start it off in the mixer then finish by hand.
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Thanks you both for your suggestions @ingrid-poole @cary-burnett 🙌 for Monika.
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My dough was dry as well. I increased the milk by 50-100 grams so it all came together.
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Hi Ingrid
Thanks for the tip, it will be very helpful for our colleague.
Greetings
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hi
I also lost a kitchen aid mixer to a half recipe of Antonio’s dough going low speed when doing a test at home instead of work not knowing that it was going to be so tight of a dough.
I think it might be beneficial to make a note in the material about the type of mixer you need, to save people’s kitchen aids from getting their gears stripped. as it only states stand mixer in the equipment needed and instructions.
Monika if you only have a kitchen aid give Daniel Álvarez croissant dough a go it’s a bit more forgiving on the home machine.
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Hi Ryan👋
You’ve made a very good suggestion. I’ll share it with my team so they can add this note for everybody.
I want to welcome you to our Community! I hope you feel totally at home. I’m Sol from Buenos Aires and I’m the Community Builder. Where are you from? If you want, you can tell us a little about yourself. Are you a professional cook?
🌟Feel free to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #ScooliStar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our highlights.
🚀You are invited to join our challenges as well: you may win some wonderful prizes.
Take care and we hope to see you around often!
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Hi Ryan
This recipe is intended to be prepared in a professional machine as shown in the preparation video, not in a KitchenAid mixer which has too little motor power for the result you are looking for.
For a full recipe or half recipe, a stronger mixer is needed to reach the correct kneading point.
I agree with you that it would be good to include in the information what type of mixer should be used for this type of dough.
The flour the chef uses is a special flour for croissants and sweet breads.
You could try using a flour with 11% or 12% protein. Remember that in each country the origin of flour and wheat grain is different and may require more or less liquid.
This course is classified as high difficulty, it may not work on the first try since making a croissant dough requires a lot of practice until you reach the exact point of the dough.
Greetings.
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I tried 1/5th of the recipe and it still didn’t work for me. Even tried bread kneading machine :(, maybe it would be better if I had gruau rouge flour.
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You can try a flour that has between 11% and 13% protein.
All flours are different even if they have the same percentage of protein. Many factors influence them, such as the climate, the type of water we use (with more or less chlorine or minerals) or the altitude of the place where we are. We recommend using a flour with a lower percentage of protein. You’ll tell us later if it helps you reduce the % protein in the flour.
Greetings.
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