English

[Cary B]

Howdy.

Not sure what your name is. 😊

You most certainly can.

Dough = 25 x 15cm

Butter = 15 x 15cm

Make sure you pin out to the recommended thickness as mentioned by Antonio, it’s also in the recipe book.

Cheers and pics please. 😁

[Cary B]

Hi Gilary.

Don’t leave eclairs in the fridge for too long, Orsolya is correct, the crispy shells will go soft.

😁

[Cary B]

Howdy.

I equate it to developing the dough to about 3 quarters of a regular bread dough. You don’t want your gluten window as smooth as a bread dough.

You do want some rough texture with a Croissant dough.

I have a Kenwood Chef XL Elite mixer. I mix my dough for about 8 minutes on slow using the spiral attachment (speed 1) then I’ll finish off by hand.

[Cary B]

It’s because of the high sugar content.

It’s 14.9% and the yeast is 4.66 %.

You have to allow it to ferment. The dough has to prove and rise. This contributes to getting the honeycomb texture inside.

My first 3 attempts were also like yours.

[Cary B]

Allow the dough to ferment and rise before you laminate with the butter.

[Cary B]

Antonio recommends unsalted butter with an 82% fat content.

It’s written on page 6 of his recipe book.

[Cary B]

Reduce the amount of egg you incorporate into the panada.

[Cary B]

Your rectangles of dough. Before you roll them up, are they dry?

[Cary B]

Hey, I’m in Australia. The flour we produce here is great for Croissant. You have to understand how to use it.

We have a Miller here that produces T45 and T55 flour.

[Cary B]

Howdy, another way to make it is, just keep a small portion of dough from bread that you have made.

Pate fermentee means ‘old dough’.

😁

[Cary B]

👍🏼👍🏼

[Cary B]

Why would Croissant made with bread improver mean it is no longer home made?

You can buy bread improver from your local supermarket.

I’ve made plenty of Croissant, bread, brioche etc. at home. It is still home made.

Unless you have some other meaning that I have missed? You are incorrect.

[Cary B]

In the book and his video, Antonio says remove the dough from the freezer and put it into the fridge one hour before using it.

[Cary B]

Sussan. You are not getting the point of her question.

You’re saying 40×20 then the butter should be 20×20

Antonio says the butter should cover 2/3rds of the dough, this is so you can correctly fold the butter in (this is the English method). So for him, 50×30 the butter is 30×30 which is right.

20×20 butter on a dough rectangle of 40×20 is half. Do you not see this? You are correct when you say the butter is in one block,

Ellta will need to calculate what 2/3rds of 40cm is.

40 divided by 3 = 13.33 times 2 = 26.66

The butter block needs to be 26.66cm x 20cm to be 2/3rds of 40cm.

😁

[Cary B]

Are you referring to how tight the dough is after mixing?

If so, yes it is not very elastic. Persist with the dough…it does work. 😁