Member Salma Sali
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Thank you Sussan!
Also can you please advise on how to properly preserve croissants to keep them fresh? Like my croissants are getting dry and harder next day and losing the crispness. Is there any additional “secret ingredients” that bakeries use in order to keep their croissants fresh at least 3-4 days? In general is it possible?
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Thank you so much for your reply. As always it’s pleasure to see your advices.
The only issue I face with food coloring is that I’m not sure what is the limit to avoid when adding food coloring, for example in Bachour’s recipe for strawberry mascarpone croissant he uses 8g of red gel and that’s only for 300g dough, so what I thought I can use 8g of food coloring for every 300g of dough 🤦🏻♀️ forgetting the fact that this dough is not base and that much of coloring would not affect the overall dough. Anyways to make it short I end up with colored tongue, and “inner organs” also got affected 🙈
I have lots of Chefmaster gel food coloring so I’m using that brand to dye my croissants. Any suggestions in terms of limits to not exceed when coloring the dough? (1350g of dough per Bachour’s recipe)
Again many thanks 🙏❤️❤️❤️🌺
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You’re a BIG HELP HERE! ❤️💝🙏 We learn from you a lot! Thank you so much for your support and invaluable advice 🙏
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Hi! It’s basically a mix of ingredients used in baking to enhance dough’s texture, strength, and elasticity. It states that it improves rise, softness, and shelf life. I used it couple of times but to be honest didn’t notice any difference in my dough quality.
With croissants I’m still working on excelling the texture using all different techniques but mostly the Cedric Grolet’s. Once I’m there, I’ll share my experience. You can also check my IG (farhadelights.us) but it’s not that active as it should be, so I’m working on that as well.
Thank you 🙏
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Oh, it’s the same Antonio Bachour’s dough! 🙈 I was just wondering if it’s possible to preserve it somehow. Specifically, can I proof the croissants and then immediately store them in the chiller or freezer until I’m ready to bake? My goal is to premake a few batches and store them properly so I can use them whenever needed.
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Hi Sussan,
I had to buy the smaller molds. But may I ask you for Bachour’s Entrements classes he uses Silver gelatin sheets, can I substitute with Kosher powder gelatin that has 250 bloom. Any advice on this matter?
thank you so much for your support 🙏
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Hi Sussan,
Thank you for your response. We do have the Paasche model you mentioned, but this compressor struggles with thicker mixtures. Additionally, the 0.5–0.7mm nozzles are not effective with glazers. That’s why I’m considering trying a 1.8mm nozzle paired with a compressor capable of handling the necessary pressure to work with thicker mixtures.
Any advice or recommendations on this matter would be greatly appreciated 🙏
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I do! Sure here is my instagram page https://www.instagram.com/farhadelights.us/profilecard/?igsh=Nzk2ZXl3NTNnMDJi
lets get connected 🌹🥰
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Thank you dear sooooo much for your advice ❤️🔥❤️🔥❤️🔥❤️🔥🙏🙏🙏🌷🌷🌷🌷😘😘😘😘
also I made a bit changes on recipe (used a bit of eggs , also iced water and honey🤫😉)
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I guess I made mine a bit shorter, but seems like your advice indeed did work out well:)
but still working on perfecting it out
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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🙏
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Yep. I’ll do so. Thank you so much for your support 🙏
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Yes that’s what I did. I was able to find the same flower molds but just wanted to make sure I got the right silicon molds per recipe. Just from outside these sphere molds look a bit bigger than in Bachour’s flower croissant lesson
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Today I got these molds but looks like I picked the wrong silicon molds. It states 60mm in diameter (referenced per Bochur’s recipe) and 30mm in height. Should I buy smaller or this will be ok for my flour croissants?
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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 😞
