-
Michelle Zaremskas ha publicado una actualización
hace meses (editado)
Level:
Scoolinar
After taking the course from Antonio Bachour on Croissants and Viennoiserie , I made my first attempt at both plain croissants and the Pain au Cocolat. I was disappointed in the results of my plain croissants, but more satisfied with my chocolate croissant. I am including pictures of the chocolate croissants for everyone to critique…be kind since it truly is my first attempt. I will call out that my pastry is not as airy as I would like. I also used a “black” cocoa powder for my bi-color dough. I’m not sure I love the depth of that color in the presentation.
Since this is my first attempt, I’m hoping to get guidance and/or critique.
- I made the glaze and brushed the pastry with it. I found it to be sticky, which I didn’t enjoy. Is that expected or was my glaze off?
- I was hoping for more air or layers in my dough. What would you suggest I do differently or change to improve this?
Sol Damiani, Mariyana Mateva y3 others10 Comentarios-
Level:
Scoolinary Team
I think the effort you’ve put into these croissants is admirable! This course is advanced, and working with laminated dough requires patience and practice, so you’re doing great for your first attempt. With time, you’ll perfect the technique, and the results will be spectacular!
-About the glaze: The glaze you used might feel a bit sticky if applied too generously or if it doesn’t cool enough before being brushed on. To achieve a lighter and shinier finish, make sure to apply it in a very thin layer while the croissants are still warm. You could also try slightly reducing the amount of glucose if you prefer a less sticky result.
-About the airy texture of the dough: The key to improving the airiness lies in perfecting the lamination process. Make sure to work in a cool environment and avoid overheating the dough during the folds. It’s also important to allow enough resting time at each stage to prevent the gluten from tightening too much, and above all, use butter with at least 83% fat content. Keep practicing—this is something that improves significantly with experience.
With the dedication you’re showing, I have no doubt you’ll master this technique soon.
If you’d like, feel free to share or tell us more details about what happened with your classic croissants in our “Ask a Question” section so we can help you with tips or advice.
Best regards!
1-
Level:
Scoolinar
@Sussan Estela Olaya thank you for the tips. I will take them into consideration on my next attempt. Here are a couple of pictures of my plain croissant. Very disappointing. It was my first butter block (which was a bit sloppy) and my first lamination so I can only improve :). The chocolate croissant was my second attempt so everything was a little better, but I still have a long way to go.
-
Level:
Scoolinary Team
@MichelleZ From what I see, your classic croissants ended up with a crumb similar to brioche. This can happen when the lamination process isn’t done correctly or when the butter gets too incorporated into the dough. As you mentioned, you had some issues with your first batch of croissant dough and the lamination. I’m confident that with your next attempts, you’ll keep improving. This is a challenging technique and dough, and if any part of the process goes wrong, it can affect the final result.
You’re on the right track, though! Remember, you can always use our “Ask a Question” section, and we’ll gladly help you address any doubts you might have.
Best regards!
-
-
-
Level:
Scoolinar
Quizá por dentro no tenga tanto aire pero por fuera se ven deliciosos. Yo he querido intentar pero en mi congelador no me cabe una placa de 50×30
-
Level:
Scoolinary Team
@karlareyes también puedes hacer media receta y las proporciones de masa y mantequilla para laminar son las siguientes:
Masa: 35.5 x 21 cm
antequilla: 21 x 21 cm
Saludos.
-
Level:
Scoolinar
@Sussan Estela Olaya eso estaba pensando pero me daba miedo ajaja. Gracias!!! Voy a intentar pronto y les comparto
-
-
Level:
Scoolinar
This was actually a scaled down recipe. I bake for a small group and Anthony’s recipe’s are much too large especially while I’m working on my technique.
-
-
Level:
Scoolinary Team
I completely agree with Karla, Michelle—the outer appearance looks absolutely perfect! Please keep us updated on how it turns out after incorporating Susan’s advice. Croissants can be tricky, but you’ve already come such a long way, so don’t let any small setbacks discourage you. You’re truly so close to achieving the best possible result! I’m really excited to see your next attempts—your dedication is inspiring. 😊
-
Level:
Scoolinary Team
Thank you for sharing your experience and being open to feedback! 👩🍳✨ Taking the step to apply what you’ve learned and share it with the community, especially on your first attempt, is a big accomplishment. Well done! Let’s break it down and explore ways to improve.
What You Did Well
1. Your pain au chocolat looks delicious! The exterior texture and color are very appealing, and using a glaze shows great attention to detail.
2. Incorporating bi-color dough demonstrates creativity and a willingness to try advanced techniques. 👏
3. Reflecting on areas for improvement is fantastic—self-assessment is key in pastry-making!Areas to Improve
1. Layers and Airiness: The lack of airy layers may be due to lamination. Be sure to keep the dough at a consistent temperature and work quickly to prevent the butter from melting.
Consider revisiting the lamination module in Antonio Bachour’s course. Let the dough rest sufficiently between folds without freezing it. Was laminating the dough a challenge for you?
2. Black Cocoa Powder: The dark tone can be an acquired preference. You might try natural cocoa or a less intense option to achieve a color you find more appealing.
3. Sticky Glaze: Some glazes can feel sticky, which is normal. If you prefer a less glossy finish, try reducing the sugar in the glaze or applying it more lightly.
Stay Motivated
Remember, this is just the beginning. Pastry-making takes practice, and you’re on the right path. Would you be willing to share more photos and experiences on your next attempt? It’d be amazing to see your progress! 📸
Keep baking and impressing us! 🍫🥐 -
Level:
Scoolinary Team
The definition of the bi-color on your chocolate croissant is really nice. Looking forward to seeing your next batch. Thank you for sharing your croissant journey with us!
