Member Liv Tokerud
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Liv Tokerud started the discussion Pain au Chocolate in the forum Ask a question a year ago
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This is my second try with the lamination method of Chef Antonio. I don’t use professional butter (tourage butter). But Norwegian butter is very good. I used unsalted butter. I did use Caputo Manitoba Oro flour. Lamination: Dough: 3 °C and butter 12 °C. I keep laminating at 13°C. This is my best pain au chocolate so far. I must said that we are… Read more
Hala Kaddoura, Sussan Estela Olaya and 3 others -
Liv Tokerud started the discussion Temperature: Croissant. Viennoiserie in the forum Ask a question a year ago
Temperature: Croissant. Viennoiserie
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Hei
My question is related to the Croissant dough: What shall be the Temperature for the butter? , What shall be the Temperature for the dough? and How cold should I maintain the dough during the lamination process? Thanks
Mandie Lowe and Orsolya Csernák
