CROISSANTS & BREAD PUDDING, let's make them #LinkedInLive ! Invite your kids! Easy way to make #croissants the traditional way, handmade- no electric mixer needed! We'll also roll out a few croissants & #chocolate croissants. Plus, I'll show you what to do with all leftover dough or croissants and/or bread- #bread pudding! Required ingredients, recipe below. What would YOU want to learn? Let me know! CROISSANTS Day One Poolish (leave out at room temp for 12-14 hours, until bubbly and risen) Bread flour 160g ( 1cup 2 tbsp) Water, cold 160g (2/3 cup) Yeast 0.2g (3/50 tsp) (a pinch would probably work out if you don't have a scale) Day Two Bread flour 370g (2cups + 5/8cup) Water 125g (1 cup) Milk 75g (1/3 cup) Sugar 70g (1/3 cup) Salt 11g (1.9 tsp) Yeast 5g (1.5 tsp) Butter, melted 21g (1.5 tbsp) Poolish from Day 1 320g Laminating- Butter 100g (7 tbsp) BREAD PUDDING yolks 100g (7 eggs, separated) sugar 80g (3/8 cup) heavy cream 300g (1 1/3 cups) milk 100g (2/5 cup) Croissant inspired by the SF Baking Institute, a great local resource for bread bakery items and lessons. Let's see if my 2nd time ever making these at home will work out smoothly !
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awesome!
Lesley, let’s keep learning! 👏
Love it. Thank you Chef!!
Rajni Sharma, thanks for sharing, will show it to Sana.
Maria Gong
3y
Miss the pop up shop and wonderful pastries! Thank you for teaching us how to try this at home😀.
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3ywow! awesome! :)