Member Salma Sali
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Scoolinar
Forum Replies Created
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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’m referring to his
1.Croissant and Viennoiserie Second collection and
2. Petits Gateau
3.Petits Gateau Second collection
4.Entrements and Tarts
🙏
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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 😞
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Oh I see. I’ll try that out. But if you know those chefs who offer online courses please share as I know many of them do offer onsite classes in Italy, France, Malaysia, China for example. But I can’t go that far:)
anyways thank you so much.
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Also do you think I can achieve the same results with the Bachour’s recipe? Or there should be slight editing to it?
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This reply was modified 2 days, 19 hours ago by Salma Sali.
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This reply was modified 2 days, 19 hours ago by
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What that means? May you please give a little bit more details?
thank you so much for reply ❤️
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Sussan,
can I use agar-agar to substitute gellan gum in the flower croissant from Bachour? If yes, should I give the same treat as for nappage or any advice on the ratio? 🙈
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Thank you so much. Yes, I added a bit of hot water and in the double boiler I heated it up a bit and after it I used the hand blenders to smooth out the texture. So it did work.
Sussan, this strawberry cream doesn’t seem to be sweet and a bit sour. Also 1kg Mascarpone with the nappage recipe you advised in other chats where 150g of sugar mentioned, I ended up having not enough sweetness to the base cream. With that being said the strawberry cream with its sourness added up to the overall taste, which ended up not really good… so what would recommend? Should I add more sugar into nappage? What should be the ratio fat vs nappage? And is it ok to add more sugar into the strawberry cream? If so what is the best ratio or how much should I add?
Thank you so much
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Sussan,
I made it according to your recipe but the problem is that next day it looks so stiff, can I do anything to make it a bit liquidier? So I am able to pipe into the croissant?
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Thank you so much for sharing this. May you pleas also advise if I need to put all other ingredients tot and lemon juice while the strawberry pure w agar agar are still hot or I need to wait until it completely cool and only then put other ingredients and blend all together?
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Not sure if it’s animal but it says “leaf gelatin w 170bloom”…?
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Ok. I got you. Thank you so much.
