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[רות בביוף]

Thanks you so much for your support!

I really appreciate that!

Another question please?

What’s the difference between flan and Pastry cream?

Bachour uses the same recipe for Pastry cream for raising croissants and flan tart,in the first croissants course.

[רות בביוף]

Thanks for your response!

I want to make Pastry cream for the pain suiss,

I see that I need to put it in the fridge for 12 hours.

Isn’t there any way to make it faster?

Thanks 😊

[רות בביוף]

Hi Sussan,

Thanks for your response 👍

The mascarpone cream also isn’t so stable.

Is it supposed to be this soft?

Antonio recommends to mix it with a whisk.

Isn’t it better to use a mixer?

Thanks 😊

[רות בביוף]

Hi

Thanks for your response!

I do have pectin nh

So I have to add only 2 grams?

Is it supposed to be creamy or liquid?

I don’t want to make my croissant soft.

Thanks 😊

[רות בביוף]

Hi Sussan,

How are you?

Why is thr a hole in the croissant?

Is it ok?

In the pain au chocolat there’s still dough at the bottom.

What can I do?

Thanks 😊

[רות בביוף]

Hi Sussan, How are you?

The cream becomes liquid and unstable.

Any idea about adding gelatine instead of cornstarch?

Thanks 😊

[רות בביוף]

Hi Sussan 👋

I want to reach this smooth and shiny finish.

But didn’t get the same polish.

What can I do?

Thanks 😊

[רות בביוף]

[רות בביוף]

Thanks for your quick response!!!

Here’s the New York roll cream.

I don’t have this recommended chocolate.

What can I use if I want hazelnut taste?

Thanks 😊

[רות בביוף]

Yeses,

Thank you so much 💓 💗

[רות בביוף]

Dear Sussan,

I really appreciate your help and patience 🙏 ❤️

I don’t have xanthan gum.

Anything else please 🙏

Thanks 😊

[רות בביוף]

Dear Sussan,

Here’s the recipe.

It’s not for macarons.

It’s from Bachour’s first course for croissants.

The mascarpone and strawberries croissants.

The bicolor.

So can I use any regular nappage?

Thank you for all your patience for me,

and your professional support 👏!!!

[רות בביוף]

Hi Sussan 👋,

Thanks for your response!

Here’s the recipe.

Hope you can guide me.

Also, Can I use any regular napagage for the macaroons cream?

Thanks 😊

[רות בביוף]

One more questions please….

If I take the croissants out of the freezer, Do I have to put put it an hour in the fridge first before proofing?

Thanks 😊

[רות בביוף]

Thank you for your professional support!