Hi guys thank you for supporting my channel. FYI for further understand I’m using off cuts Croissant dough to make a chocolate dough to save my ingredients. Just during lamination of my plain croissant I select the plain dough without butter. But you can also make a croissant dough then add directly the cocoa powder while mixing if you are going to make a huge quantity.
Hi after baking you can use a neutral glazed to make it nice and shine. Follow me on my for more ideas. instagram.com/macariolim/profilecard/?igsh=Z2w4N2MyN283dXM3
Stunning!! What are the dimensions of the rectangular sections before it is divided into 2? It is much faster than cutting each individual triangle and want to try your method. Thank you
Super travail 👏👏 peux-tu me dire la marque ? ou le nom ? De la roulette en NOIR avec laquelle tu découpes la pâte à croissant ou un lien pour en acheter 1 merci beaucoup
I love croissants bread po!pro Hirap lng tlga gawin ng manual,Dami pa process hehe pro ang Sarap Kaya fave q ang cheese flavor,thanks for sharing this video nagutom ako haha GOd bless po
How long in cm are the triangles when you roll the croissants?thank you.and how long is in height and in width the puff pastry for the final before you cut them ,thank you
Hi sorry for the late reply too busy from work recently. Here the measurements mostly i am using for croissant. 3.5mm thickness , Width 10cm and 30cm long.
Hello and congrats for the great job. After the last fold you put in freezer: 1) how many time need to be defrost the dough for opening and shaping and 2) is there any difference if we put it to refregerate?
Hi yes after final fold i keep in freezer overnight, then next day you can transfer it to the chiller for around 2-3hrs to defrost or you can also keep in room temperature to defrost it quickly.
Hi! I tried your recipe 2 times now. The first time I bake it exactly same temperature as you with 19 min and it comes out undercooked. I tried again today it’s look very nice. I changed to the higher temperature and bake a little shorter. However, it still feels risky that it might be undercooked, but I can’t bake it any longer, or the outside will burn. Do you know what might be causing this problem, or do you have any suggestions? Thank you in advance
Hi Mack.....the dough piece (finished and rolled) you use in your little film above, how much does it weigh and how many croissants do you get from it ?
Sorry too hard to guess how did you do process your croissant. Just put in your mind to be a good baker , needs more practice failures is normal for aspirant baker. Even me i did a lot of failure before. Do more practice i am sure you will succeed.
Hi Chef! What is the thickness of the dough before you add the chocolate layer, and what is the final thickness after rolling? Also, what is the size of your triangles? Sknexcited to try this😍 what makes it so glossy?
@@macklim thank you so much for sharing this knowledge. Best video ive seen in the process for bicolor croissants on the internet in terms of professional bakery standards.
Hey chef! Just discovered your channel, I was searching for best tips for so long, so happy to find you. I have a question, which machines do I need to open vionesserie? For example, proofer and etc. Thanks in advance
Hi please check the following: Deck oven 1 Ventilated oven Wiesheu Dibas Blue 64L 1 Kneading machine VMI SPI 63S 1 Bakery fermentation unit Panem AP24B1 1 Fermentation unit for Viennoiseries Panem AA20VSTD 1 Dough sheeter Rondo SSO 5304 1 Semi rolling cabinet + plates, beech top - to be defined 1 Refrigerated unit Panem BE3PSL 1 Beater-mixer 40 liters VMI PH412EV 1 KitchenAid 5KSM7591X Food Processor 1 KitchenAid 5KFP0919 Food Processor 1 Stainless steel worktop 1 Water post (washing up) 1 Water heater 1 Induction hob 1 Broom (floor) 1 Dustpan 1 Joint material for all fast refrigeration unit Panem BH16-SR 2 water cooler Sorema Premium 260 1 Negative units for storing raw materials 2 Positive units for storing raw materials 3 Small material for every workshop White dough tubs 10 Large flour scoop 1 Small flour scoop 1 Measuring cup 1l 1 10 l tub, graduated for casting 1 Oven gloves 1 Proofing boards 3 Flour brushes 1 trash can 1 Baker shovel 1 Bread shovel 1 Oven brush 1 7-litre beater-mixer, table-top 1 Shelf large Bowl SmallBowl Cooking sheets Induction saucepan diam. 20 Induction saucepan diam. 18
Please adjust the amount so that I can make it at home. For example, 6 to 12. Also, tell us the size of the dough and butter. Your croissant is really really the best!!!
I'am pastrychef from Paris Nice, Nice👍👍👍👍 work congratulation👏👏👏👏👏
Thanks a lot!
amazing chef mmmm thank u for sharing with us u are the best.likeeeeeeeeeee
Welcome thank you!
I cant say anything , just wowww!
Thank you!
Wow! Amazing! I would definitely recommend this one of a kind masterpiece of yours chef.. Thanks again for sharing another ideas.
Thank you so much for your for your heartbreaking comments! 🙏🏻🙏🏻🙏🏻
Super yummy thank you for sharing.
Thank you
please keep going and share with us more recipes , I'm flowing your recipes and your way .
Wow...sarap nyan ah...
Salamat po
This is more than Perfection.
Amazing.
Thanks for sharing Chef.
Welcome I hope you enjoy it.🙏🏻
Ang sasarap at atractive talaga tignan khit sa picture lang...sana matikmn....special talent
Salamat po sa magandang feedback nakakataba ng puso.
Marvelous! In it’s finest...craving for this!
😅😅😅 thank you very much!
Wow looks so delicious
Thank you so much
Outstanding talent what a masterpiece! Thank you for sharing this .
@Mac jalimao thank you so much!
Amazing! Looking forward to more recipes and techniques
Thank you.
Hi guys thank you for supporting my channel. FYI for further understand I’m using off cuts Croissant dough to make a chocolate dough to save my ingredients. Just during lamination of my plain croissant I select the plain dough without butter. But you can also make a croissant dough then add directly the cocoa powder while mixing if you are going to make a huge quantity.
What if 1 dough is equivalent to 3.150kg chef? How much or how can I have or make my chocolates colored dough with cocoa?
Awesome !!!!👍
Thanks
Me encanta tu receta soy de cuba gracias saludos cordiales
thanks
Wow galing Naman PO at mukhang masarap talaga galing mo lods
Salamat po !
Love your videos! Tomorrow I try the basic croissant recipe! 🤞
Good luck happy baking!
Thank you! Great videos
Thank you for kind comments!🙏🏻
MAGNIFIQUE 👍👍👍👍👍❤️❤️❤️❤️❤️
Thank you so much!
O que você passa depois para ficar com brilho?
Hi after baking you can use a neutral glazed to make it nice and shine.
Follow me on my for more ideas.
instagram.com/macariolim/profilecard/?igsh=Z2w4N2MyN283dXM3
Sarap naman nyan lods
Wow super 😋
Stunning!! What are the dimensions of the rectangular sections before it is divided into 2? It is much faster than cutting each individual triangle and want to try your method. Thank you
Hi its 9cmx30cm 3.5mm thickness
@@macklim Thank you!
Super travail 👏👏 peux-tu me dire la marque ? ou le nom ? De la roulette en NOIR avec laquelle tu découpes la pâte à croissant ou un lien pour en acheter 1 merci beaucoup
what you used to brush croissant after baked ? is look so shiny
Hi i just used sugar syrup.
@@macklim THANK YOU SO MUCH FOR YOU VEDIO IT REALLY HELP ALOT ☺
Welcome
I love croissants bread po!pro Hirap lng tlga gawin ng manual,Dami pa process hehe pro ang Sarap Kaya fave q ang cheese flavor,thanks for sharing this video nagutom ako haha GOd bless po
Salamat po
delicious, boost my craving XD
Thank you
How long in cm are the triangles when you roll the croissants?thank you.and how long is in height and in width the puff pastry for the final before you cut them ,thank you
Hi sorry for the late reply too busy from work recently. Here the measurements mostly i am using for croissant. 3.5mm thickness ,
Width 10cm and 30cm long.
This looks so yummy! Please open a store in Singapore lol
Thank you so much!
They look like a bumble bee 👍
Thank you so much hermano❤❤❤❤❤❤
Hi chef what treptreture you preheat before you bake?
180degree celsius
Thank you very much chef🙏huge respect
Hello and congrats for the great job. After the last fold you put in freezer:
1) how many time need to be defrost the dough for opening and shaping and
2) is there any difference if we put it to refregerate?
Hi yes after final fold i keep in freezer overnight, then next day you can transfer it to the chiller for around 2-3hrs to defrost or you can also keep in room temperature to defrost it quickly.
Hi! I tried your recipe 2 times now.
The first time I bake it exactly same temperature as you with 19 min and it comes out undercooked.
I tried again today it’s look very nice. I changed to the higher temperature and bake a little shorter. However, it still feels risky that it might be undercooked, but I can’t bake it any longer, or the outside will burn. Do you know what might be causing this problem, or do you have any suggestions?
Thank you in advance
You can go with the same temperature as mine and add more minutes, or add more high temperature like what you did but don’t reduce the time.
Hi Mack.....the dough piece (finished and rolled) you use in your little film above, how much does it weigh and how many croissants do you get from it ?
Hi around 70-75g you get in the recipe around 35-45 good croissant it depends on how do you cut your trimmings.
Hi
Why my croisants are getting lopsided while they are baking and not like yours?what seems to be the problem?thank you
Sorry too hard to guess how did you do process your croissant. Just put in your mind to be a good baker , needs more practice failures is normal for aspirant baker.
Even me i did a lot of failure before.
Do more practice i am sure you will succeed.
No need egg wash ?
Hi yes no egg wash.
How many kg of dough in 1kg of butter chef? It would be a great help.thanks!!
Hi 350g butter
@@macklimWould be fine 1kg to 3150gms of dough?
Thank you chef 🙏
Very impressive, one of the finest bicolor croissant I've ever seen.👏👍👍
Thank you very much!
Sarap !!
Thank you ate
When I have 4 killos of dough croissant do I need 300g of dough to cover it 🤔
Nope make it double . You need 600
Yummy
Thanks
Can you please share the glaze recipe? I would be pleased if you do😊
Hi I just use caramel sauce as glaze in able to stick the topping.
@@macklim thanks! I appreciate it!
Your most welcome!
Hi Chef! What is the thickness of the dough before you add the chocolate layer, and what is the final thickness after rolling? Also, what is the size of your triangles? Sknexcited to try this😍 what makes it so glossy?
Around 10 cm. Croissants final cut 10x30 3.5mm to 4mm thickness
When you say croissant dough you mean nonsheeted detempre when adding cocoa powder and h2o?
Yes exactly
@@macklim thank you so much for sharing this knowledge. Best video ive seen in the process for bicolor croissants on the internet in terms of professional bakery standards.
My pleasure
Is there a ready made croissant dough?
Wala po mam you have to make your own, may recipe and procedure po ako watch nyo po.
@@macklim san po mkkita? Thanks po sa reply
@@samanthalorrainewhite8722 check nyo po sa description down below na add kuna po ang link ng croissant recipe.
@@macklim Thank You po 😘
@@samanthalorrainewhite8722 your welcome po.
300 gr Croissant dough is a croissant dough without laminate butter , right??
Yes exactly
Mack Lim əladır.Əllərinizə sağlıq.Zəhmət olmazsa dəqiq resepti yazardınız
@resulzade I already written please click the description below. Thank you
👏👏👍👍👌👌
Thanks
Hey chef! Just discovered your channel, I was searching for best tips for so long, so happy to find you. I have a question, which machines do I need to open vionesserie? For example, proofer and etc. Thanks in advance
Hi please check the following:
Deck oven 1 Ventilated oven Wiesheu Dibas Blue 64L 1 Kneading machine VMI SPI 63S 1 Bakery fermentation unit Panem AP24B1 1 Fermentation unit for Viennoiseries Panem AA20VSTD 1 Dough sheeter Rondo SSO 5304 1 Semi rolling cabinet + plates, beech top - to be defined 1 Refrigerated unit Panem BE3PSL 1 Beater-mixer 40 liters VMI PH412EV 1 KitchenAid 5KSM7591X Food Processor 1 KitchenAid 5KFP0919 Food Processor 1 Stainless steel worktop 1 Water post (washing up) 1 Water heater 1 Induction hob 1 Broom (floor) 1 Dustpan 1 Joint material for all
fast refrigeration unit Panem BH16-SR 2 water cooler Sorema Premium 260 1 Negative units for storing raw materials 2 Positive units for storing raw materials 3 Small material for every workshop
White dough tubs 10 Large flour scoop 1 Small flour scoop 1 Measuring cup 1l 1 10 l tub, graduated for casting 1 Oven gloves 1 Proofing boards 3 Flour brushes 1 trash can 1 Baker shovel 1 Bread shovel 1 Oven brush 1 7-litre beater-mixer, table-top 1 Shelf
large Bowl
SmallBowl
Cooking sheets
Induction saucepan diam. 20 Induction saucepan diam. 18
@@macklim Omg, chef! Thank you very much! It's an amazing help. Really appreciate your support and time🙏♥️♥️♥️
My pleasure!
😍
Please adjust the amount so that I can make it at home. For example, 6 to 12. Also, tell us the size of the dough and butter. Your croissant is really really the best!!!