Croissant with precise distinct layers recipe

[Quinny Chiang]

Use 5% of the dough to make a top layer. Put that on the laminated dough and then roll it out, cut it into portions

[Salma Sali]

What that means? May you please give a little bit more details?

thank you so much for reply ❤️

[Quinny Chiang]

The method that I described earlier was for the distinctive shiny top layer of the croissants. Is that what you wanted? If you wanted to learn how to make better looking croissants in general, there are chefs who offer lessons. Or you can also follow those chefs on instagram and ask them questions. I haven’t done that before but I have heard from other fellow bakers talking about how to get that distinctive layer on top. Basically, you make a croissant dough and use 5% of that dough as an extra layer to put on top of the already laminated dough and then roll it out. And proceed as usual. I hope this help. I don’t know what more do I need to tell you. Sorry.

[Salma Sali]

Oh I see. I’ll try that out. But if you know those chefs who offer online courses please share as I know many of them do offer onsite classes in Italy, France, Malaysia, China for example. But I can’t go that far:)

anyways thank you so much.

[Salma Sali]

Also do you think I can achieve the same results with the Bachour’s recipe? Or there should be slight editing to it?

• Esta respuesta fue modificada hace 2 días, 13 horas por  Salma Sali.

[Quinny Chiang]

I’m sorry I don’t know. I haven’t tried that recipe yet.

[Sussan ScoolinaryTeam]

Hi Salma.

In Antonio Bachour’s course, you can find the recipe for the egg wash that gives this beautiful golden color, and then they are glazed with a neutral syrup to achieve that shine.

I should also mention that the photos you’ve shared have been edited in terms of color, lighting, etc. That’s why they look so perfect with that orange or golden hue. This is very common in food photography, where products are “enhanced” to make them look more appealing.

I believe that by following a good technique and respecting the baking times and temperatures, you should achieve great results.

Best regards.

[Salma Sali]

Hi Sussan,

I was referring to this chef. Not sure but I think he is French chef.

He is making these croissants and I’m trying to achieve the same results that’s why I thought maybe in this community anybody could share some “touch” or relevant “exposure” to these brilliant croissants 😞

[Sussan ScoolinaryTeam]

Hi Salma

He is Chef Cedric Grolet, and he creates incredible things.

As a suggestion, you could post your query along with reference images in our Cooking Feed section:

https://www.scoolinary.com/activity-feed/

Many Scoolinary members have shared pictures of their croissants, and perhaps one of them can provide a tip or recommendation for your croissant query.

Best regards.

[Salma Sali]

Yep. I’ll do so. Thank you so much for your support 🙏

[Quinny Chiang]

Chef Cedric Grolet has a couple of cookbooks. I believe one of them included croissants in it. That might give you some insight. Just search his name on Amazon.

[Salma Sali]

Yes I did search but found many negative reviews due to lacking recipe details on croissants which is super important to know as we all know that any missing detail may lead to “unexpected results”. So would be nice if Scoolinary bring this guy over to teach us his technique as well🙏

[Quinny Chiang]

That would be awesome indeed!

[Sol Damiani]

Hi Salma

Thanks for your suggestion. I’ve already shared it with my team.

As Sussan did, I recommend you share this question in our Cooking Feed, too. Maybe there, you can accomplish more visibility.
Thank you so much, Chef Quinny @quinnyc68gmail-com , for helping our friend Salma