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Orsolya Csernák ha publicado una actualización
Level:
Scoolinar
I’m excited to share my croissants! I watched Antonio Bachour’s croissant course, and yesterday, I began preparing the dough. Today, I completed the mission.
This is actually my first time making croissants, and I can tell you it was a lot of work, especially since I didn’t use any machines. Rolling the cold dough with even colder butter was pretty challenging!
Since I didn’t know much about making croissants, I followed every step Antonio recommended. Step by step, my croissants came to life.
I have a feeling that my Hungarian butter might be a bit different from what’s used in other countries.
All in all, I’m super proud of my first croissant experience. Let me share some pictures of the process!
Bernd Hamrodi, Ryan Finney y5 others4 Comentarios-
Level:
Scoolinary Team
I’m in love! Congratulations! Now there’s only one way: ahead! Let’s ask @sussan_scoolinaryteam for some recommendations to improve them. Such a brave girl you are, Orsi. Croissants are no easy-peasy. 🙃
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Level:
Scoolinary Team
As my colleague @soldamiani mentioned, making croissants isn’t easy; it requires a lot of practice and mastering the technique. But you’re doing it on your first attempt, and that’s commendable.
We are very proud and happy with your results. As a recommendation, use butter that has 82% fat content; this will help it be more pliable and easier to work with, and it won’t melt as quickly during fermentation and baking, which will help create the characteristic honeycomb structure of croissants.
I can’t wait to see your next results when you make croissants again. You’re almost there! 💪🏻
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Level:
Scoolinar
First time? Looks like you’ve been doing it for ages. Well done!
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Level:
Scoolinar
Nice first shot! I was gonna suggest the same thing as Su. Check the fat content and make sure it’s in the right range you want. That would be the main difference.
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