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I need help with the Antonio Bachour croissant course
Hello, I am a 17-year-old young man who wants to be a pastry chef and my current goal is to make croissants and so I took Mr Antonio’s croissant course and made a few attempts but I was not successful and I decided to get help from you and I hope you will help.
Firstly, I could not roll out the croissant dough in a rectangular shape, is there a technique that I should pay attention to?
Secondly, I can make the folding with butter but then I can’t roll it out, I can’t roll out all sides of my dough evenly and therefore my dough tears and when I try to fix it, the butter starts to melt and mixes with the dough and it becomes impossible to roll out, is there a trick to this please help me.
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2 Replies
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Making croissants is a process that requires practice and attention to certain details. Here are some tips to help you with the issues you mentioned:
Rolling Out the Dough into a Rectangle
1. Make sure the dough is well-chilled: The dough should be cold but not too hard. If it’s very cold, let it sit at room temperature for a few minutes before attempting to roll it out.
2. Use enough flour:Sprinkle flour on the work surface and on the rolling pin to prevent the dough from sticking.
3. Relax the dough:If you encounter resistance while rolling out the dough, let it rest for a few minutes. This will allow the gluten to relax and make it easier to work with.
Laminating the Dough with Butter
1. Butter at the right consistency: The butter should have the same consistency as the dough. This means both should be cold but pliable. If the butter is too hard, it will be difficult to roll out. If it’s too soft, it will mix with the dough.
2. Butter block technique:Place the butter between two sheets of parchment paper and pound it with a rolling pin to flatten it into a rectangle of the desired size. Then chill the butter block before incorporating it into the dough.
3. Chill between folds:After each fold, chill the dough in the refrigerator for at least 20-30 minutes. This helps keep the butter firm and prevents it from melting and mixing with the dough.
4. Work quickly:Try to work as quickly as possible to prevent the butter from getting too warm and melting. If you notice the butter starting to melt, place the dough in the refrigerator immediately.
5. Roll evenly:Make sure to roll the dough out evenly in all directions. Use your hands to adjust and align the edges if necessary. Don’t pull too much on the dough to avoid tearing it.
Additional Tips:
– Temperature of the environment: Work in a cool environment, as heat can cause the butter to melt more quickly.
– Patience:Making croissants is a technique that requires practice. Don’t get discouraged if the first attempts aren’t perfect.
By following these tips and techniques, you should see an improvement in your ability to roll and laminate croissant dough effectively.
Good luck!
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Hi @batu-berke-arslan 👋
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.
It is SO inspiring to see that, at such a young age, you are already striving to achieve such a difficult yet possible goal.🙌 I hope you find Sussan’s advice helpful. We are here for any other questions you may have.
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