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Butter block ratio
Yo heard Antonio say that the butter block should cover 3/4 of the dough. But in the video, it looks more like it is covering just 2/3 of the dough. I don’t know if this is important, but am just trying to do things exactly as instructed! Thank you!
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7 Replies
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Hi Lisa
I think according to the chef’s interpretation and from the explanation video, 3/4 of the dough is covered with butter.
You can follow the video and do something similar.
Greetings.
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Thanks for your response. I will just go by the technique in the video. I am so excited about his one-step lamination technique. Genius! Can’t wait to try this weekend. Cheers!
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Hi Lisa
We will be attentive if you have any questions about the courses.
We hope you can share your results with the community.
Greetings.
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Hi Lisa 👋
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. I would suggest you do as instructed on the recipe and the audio. Let us know how it goes, please.
I want to invite you to explore our Feed. There you can:
- Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
- Start new debates you find interesting.
- Share a very cool recipe of your own creation or a variation of one you saw at our Courses.
- 🚀Join our Challenges: you may win some wonderful prizes
Have a super great day and hope to see you around often!
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Good day, Sol…thanks for reaching out! I think I will be just fine when trying. The videos are well done and convenient. I live in Texas and have a pastry and wholesale baking business. I have been serving wholesale customers for the most part, but am planning to open a small retail footprint sometime this year so I can offer the community what I have a passion for! And croissants are one of those passions. I will certainly report back with my results once I try Chef’s genius lamination strategy. Cheers!
Lisa
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Congratulations, Lisa @lisa-webb 🙌 ! Your dedication to your passion for baking shines through your commitment to expanding your business. Opening a retail footprint to share your delicious pastries with the community is an exciting step forward.
Croissants are indeed a delightful choice, and I have no doubt that your customers will be eager to indulge in your creations. Wishing you all the success as you implement Chef’s lamination strategy. Keep pursuing your dreams with passion and perseverance – your journey inspires us all! Cheers to your future success! 🥐✨
We look forward to see those pics and be so welcome to share your step by step business building on our Feed: we have a lot of members who work in the hospitality business and I’m sure they would love to share their valious feedback.
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Indeed I will, Sol! Happy weekend!
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