Member Adreas Giann
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Scoolinar
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Adreas Giann posted an update a year ago
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Scoolinar
Anyone knows what’s must be the temperature of the butter at Antonio bachour croissants? I know the dough need to be between 0-3 celcious but I don’t know what the temperature of the butter is and my lamination fail and I see butter breaks
Sol Damiani, Cary B and 2 others5 CommentsView more comments-
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It’s should be same temperature with the dough, if your butter 🧈 is not chilled, it will surely melt and leak during lamination process.
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Scoolinary Team
Hi Adreas
The dough for laminating must have a temperature between 16° to 17° Celsius.
So when we get ready to laminate, the butter must be cold, but it must be malleable. That is, we can bend it without breaking it. Its temperature should be around 12º-16ºC. If it is too cold it will crack inside the dough and we will not obtain good…
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Adreas Giann posted an update a year ago
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Scoolinar
We have any recipe cheese mouse with rose extract? With gelatine?
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Scoolinary Team
Hi @AndreasGiann
In this course https://www.scoolinary.com/courses/restaurant-desserts-menu-design-and-preparation-techniques
In chapter 9 you have a recipe for ricotta mousse with gelatin, you would only have to add the rose extract.
Greetings.
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Adreas Giann started the discussion Butterblock and lamination in the forum Ask a question a year ago
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Scoolinar
we could get the dough ready with the butter and the folds and put it to the freezer until we can use it ?
Mandie Lowe, Orsolya Csernák and 2 others
