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Croissant
Hi there, I’m a new comer on this platform and I’ve almost completed Bachour’s course on Viennoserie. I’ve give a peek here and there on the platform and I found Daniel Alvarez courses on pastry but they seem to be planned and designed in a different way. I mean, there’s no trace, just to mention an example, of how the butter block has to be obtained neither the size of it (maybe because you can see the chef using in the video a technical butter expressly designed for lamination). Since I’m not a pro, what could I do to get my butter block? Which size should it respect to be placed in the dough?(there’s not even a clear definition of the size of the dough ready to receive the butter block…). In addition, how much do I have to stretch the dough to perform every fold? And the final rectangle from which shaping the croissants? Hope someone could help me. Thx in advance
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3 Replies
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I reviewed the video and the recipe book and I see that there is no information about the size of the dough and butter to be able to laminate.
I am going to send your observation to the content team so they can review the material and as soon as I have a response I will contact you again.
Greetings.
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Hi, I asked almost two weeks ago about a review concerning Daniel Alvarez croissant recipe, since there are no references to size of the butter block nor the size of the dough to be laminated. Without these instructions there’s no way to make the recipe work because you don’t know how to move and which steps you’re supposed to make. Since then no answer has been given, is there a way to fix the problem? A recipe without the way of working is useless. Please fix this issue
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The team in charge tells us is that the dough must be stretched until it is 3mm thick. The block of butter can be 1 to 2 cm thick.
They tell us about the content team that you can follow in Chef Bachour’s Croissants and Pastries course.
Greetings.
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