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[Salma Sali]

Sussan,

Can y out please check based on pictures is that right way?

[Salma Sali]

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

[Salma Sali]

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?

[Salma Sali]

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?

[Salma Sali]

Not sure if it’s animal but it says “leaf gelatin w 170bloom”…?

[Salma Sali]

Ok. I got you. Thank you so much.

[Salma Sali]

Thank you Sussan,

I also noticed some changes in the recipe from Antonio’s first croissant classes to his 2nd (where those fancy bow type of croissants). It seems like the same recipe but it changed a bit in weight. Also when I tried the new one from the second croissant videos, my dough became a bit softer not that tough as in his first recipe. And also I reduced a bit of butter for lamination (from 500g to 338g) as to be honest no butter leaking issue faced afterwords.

so with all that being said I still want to try to use bread improver. But in this case with the second recipe of Antonio and butter of 338g for lamination how much of the bread improver should I use?

[Salma Sali]

Sussan,

will this air gun works for our glazing purposes? (Chocolate making, croissant decorating with glazing)

• This reply was modified 2 months, 2 weeks ago by  Salma Sali.

[Salma Sali]

Sussan,

Is it possible to replace this gelatin with something like Kosher gelatin? Or Agar-Agar? If yes please advice any substitutes and the ratio? 🙏

thank you

[Salma Sali]

Hi Sussan,

Thank you for your support in this matter. I understand your points and those referring to the 2:35 min. But it is important to identify which line is horizontal. When we start lamination the dough is facing us in the rectangular form waiting for a butter being incorporated. Once we start folding left/right, the size of the dough shrink so from that point the shortest part is considered to be horizontal and the longest part perpendicular relatively? Or maybe using a folding part (the fold line) would make more sense in terms of direction identifying?

Thank you 🙏

[Salma Sali]

Hi Sussan,

My heating process failed. I didn’t even try to go that high as you recommended because at 356 degrees my croissants burn out after it heats 10th min. Maybe 400 for the first 5 min then 10 min at 356 would work better?..

[Salma Sali]

Thank you so much. I’ll try your method, but see even in the images again the outer looks ok, however when freshly cooked and cut in half the inner is not as perfect as it should be, didn’t see much flaky texture, moister, but the next day though I can see some honeycomb only on the larger rings…is the honeycomb should be appealing when freshly baked right?

[Salma Sali]

Hi Sussan,

Thank you for your reply.

I actually followed the most if not all the bull points that you have mentioned, however I suspect that the fermentation part was failing as I went through the other members”s issues here in chats, I’ve learned that most of them stating of prodding in cooler environment, meaning that in my case as I did put my croissants into the oven with setting being off, uncovered, put a small glass of boiled/hot water for generating humidity and the temperature was showing sometimes 26 Celsius, but maybe this time it was higher I don’t know. in 2 1/2hrs the croissants looked amazing for me 😜 maybe I’m wrong I don’t know… and oven was preheated but as you said probably it was overheated…I have the oven thermometer though, and it was showing 170 Celsius, mhm… You still think it’s a lamination process ? However, if you look at these pictures you’d be able to see distinctive layers,no?

[Salma Sali]

Ooo, that’s nice to know. Thank you so much. So let’s say for 1350g of dough I’d need to add 6.75-13.5g of bread improver? Can I sue any brand or there are certain preferable brands you can recommend?

[Salma Sali]

Hi Sussan,

May you please share your way of baking croissants? What is the high temp you’re baking them at first, for how long and when you turning down the temperature?

Many thanks