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[Cary B]

Hi Mohamed.

35% fat cream isn’t heavy. That’s regular thickened cream.

Heavy cream, or double cream is around 53% fat.

😁

[Cary B]

I use an iPhone 15 Plus and have the Scoolinary app.

Videos are working for me.

[Cary B]

Has anyone cleared their cache/cookies for their browser?

What about trying a different web browser?

[Cary B]

Howdy.

It looks like you haven’t mixed your dough enough. If it is breaking easily, you need (pun intended :)) to Mic longer.

A dough that dry, I wouldn’t give it more mix time. Add a little extra water into your dough. This will help.

[Cary B]

Guitar sheet.

[Cary B]

Hi Eraldo.

Do you mean using Bachour’s method when he does Croissant?

If so, no you cannot. There is not enough layers. Traditionally, puff pastry has 6 single folds after the butter is laid in.

If I want to shorten the process, I can get away with 3 book folds after the butter is laid in.

👍🏼😁

[Cary B]

I use a number 11 star nozzle personally.

[Cary B]

Hi Kate.

It’s because your dough became warm as you were laminating it.

Try to keep it cold. If you have trouble keeping it cold as you roll the dough, pop it back to the fridge for 10 minutes.

How do you prove your Croissant?

What are the conditions?

😁

[Cary B]

You certainly can.

From memory, Antonio recommends up to a month.

I may be corrected on this.

Make sure you cover them really well. Place into an air tight container as well. 😁

[Cary B]

Yes it can. You use twice the amount of Gelatin to Xanthan gum.

😁

[Cary B]

Hi Sussan.

Thank you for the prompt reply.

Let’s hope my account isn’t renewed and a charge to my bank account doesn’t happen. 😁

[Cary B]

Hi Sussan.

My order was placed on June 21, 2024

Scoolinary Subscription – Annual Premium × 1

Thank you.

[Cary B]

👍🏼😁

[Cary B]

😃

[Cary B]

Oh, when did that change?

I was looking at Antonio Bachour’s course as a standalone purchase a couple of months back. But then saw that the 3 months subscription and access to all courses was the better deal.