@cedriklorenzen: Classic chocolatine. #pastry #painauchocolat #croissant Notes: Here, the lamination process is getting better than it was previously. This is partly due to the colder weather, which has helped a lot in folding/lamination in one go. This has given me more confidence to branch out to other, more technical pastries. That said, the oven temperature was a touch too high, which pains me because I later noticed it was not consistent heat. The egg wash could also have been better, and the dough should have been a touch less proofed. Of course, the challenge here is access to certain tools, a controlled environment, and specific ingredients. That said, overall, I still have yet to reach the limit of what is close to perfection and what is feasible in a regular kitchen. Croissant Dough: - 500g plain flour (12% protein) - 140g cold water - 140g cold milk - 55g caster sugar - 50 g soft unsalted butter - 10g instant yeast - 12 g salt - 250g unsalted butter for lamination

Cedrik Lorenzen

Open In TikTok:

Region: CH

Tuesday 08 October 2024 17:50:32 GMT