Member katherinekiar
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katherinekiar started the discussion Brioche dough temp in the forum Ask a question a year ago
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How do you keep the brioche dough temp below 24C during long mixing times? If you find during mixing that the dough is too warm, what do you do?
Sol Damiani and Sussan Estela Olaya -
katherinekiar started the discussion Gelcrem Hot vs Cold Sosa in the forum Ask a question a year ago
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The Strawberry Cream recipe notes to use 30 g Gelcrem Hot Sosa but when chef is filling the strawberry croissants he refers to it as Gelcrem Cold Sosa…should we use the Hot or Cold Sosa Gelcrem for the Strawberry Cream?
Sol Damiani, Orsolya Csernák and Sussan Estela Olaya -
katherinekiar started the discussion How to store filled croissants in the forum Ask a question a year ago
How to store filled croissants
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Once the Bi colour Strawberry, Pain au Raisin, Rocher Roll, Pear Franginpane, Flan tart, Almond brioche and St Tropezienne brioche are all filled and finished, how must they be stored? Do they have to be kept in the refrigerator? If not, how long can they stay at room temp? Thank you.
Sol Damiani, Orsolya Csernák and Sussan Estela Olaya -
katherinekiar started the discussion Freezing shaped croissants in the forum Ask a question a year ago
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After shaping the plain croissants, chef noted that you can place them in the freezer over night.
How long can shaped croissants be kept in the freezer before proofing and baking?
Chef also noted that you should take the croissants out of the freezer 1 hour before proofing. Do you keep the frozen croissants at room temp for 1 hour before…
Mandie Lowe -
katherinekiar started the discussion Shelter demo in the forum Ask a question a year ago
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Does the chef not demonstrate laminating using a pastry sheeter? Most pastry kitchens will need to use a sheeter, are there any videos on how to laminate using a sheeter?
Mandie Lowe and Orsolya Csernák
