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Black ink/food coloring for laminated dough
Dear Sussan! I hope you ll see my message, may you please advice if I want to color my croissants to diamond black per Antonio Bachour recipe, which brand and how much is recommended to use to make sure it will not dye my tongue and hands when ready and at the same time I not losing the vibrancy of the color? Maybe also I shouldn’t use the milk at all since it may affect the appearance during the baking?
Thank you so much in advance.
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1 Reply
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Scoolinary Team
Hi Salma.
Welcome to the Scoolinary community! Thank you for your question.
To color your croissants with diamond black according to Chef Antonio Bachour’s recipe, I recommend using edible food coloring suitable for baking. These types of food coloring are designed to maintain the vibrancy of the color even when exposed to the heat of the oven.
Recomendación:
Gel or powder food coloring: I suggest using gel or powder food coloring specifically formulated for baking, as these tend to resist heat better.
Recommended brands:
AmeriColor Soft Gel Paste: Excellent for baking, easily mixes into the dough, and maintains the vibrant color during baking.
Wilton Color Right Performance Color: Also suitable for baking, doesn’t lose intensity with heat.
Quantity: To achieve a deep black, start with a small amount (like a pinch) and add more gradually until you reach the desired shade. Avoid using too much at once, as it could affect the dough’s texture.
Milk: I recommend avoiding the use of milk if you want to maintain the color’s intensity, as it may affect the result. You can opt for water or another liquid that won’t alter the color, depending on your preferred texture and flavor.
As a recommendation, I suggest doing a small test first to ensure the results you get match what you’re looking for, or to make any adjustments in your next batch of croissants.
I hope this information helps you achieve the perfect diamond black croissants.
Best regards.
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