Thanks for another great tutorial! I was intrigued that for this pastry you purposely added a bit of tension during the roll up. Whereas, if I recall correctly, for plain croissants you avoid adding tension during the roll-up.
Yes, otherwise, it spirals out and breaks when you try to lift the pastry. I use a bit of tension, it keeps the crème pat and raisins close, with no gaps, if you use too much, just like croissant, the pastry will tear and break.
The raisin preparation seems to be: 1. Wash raisins 2. Soak raisins (Without evidence) I always had a bit of concern for any of my products that use raisins that 1. Washing would remove some of the flavor from the raisins. Certainly, I've seen significant color in the discarded wash water when I have performed this step. Was that flavor down the drain? Since it's OK to eat unwashed raisins (I think...) is it really better to do step 1? Can I just do step 2. Soak alone? Thanks.
Hi Allen, I never soak the raisins, I place the raisins in a sieve, then pour hot water over them. Press the excess water out and allow to drain. Then place in a sealed container overnight. They don't loose much, only surface cover, but the water slightly hydrates the raisin. This is good, as it improves the eating quality, and when it is in the pastry, it imparts moisture rather than pulls moisture from the pastry , giving a moist chewy bite to it! Hope you are well my friend.
@@JimmyGriffinbaking Thank you, Chef! I'll be making some raisin bagels in the near future. I'll keep your lesson in mind and for once I'll try to plan ahead and hydrate them a bit the night before.
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Love ❤️ your videos.
Thank you Sharon
Thanks for another great tutorial!
I was intrigued that for this pastry you purposely added a bit of tension during the roll up. Whereas, if I recall correctly, for plain croissants you avoid adding tension during the roll-up.
Yes, otherwise, it spirals out and breaks when you try to lift the pastry. I use a bit of tension, it keeps the crème pat and raisins close, with no gaps, if you use too much, just like croissant, the pastry will tear and break.
what is the size and depth of the shapes in the baking mat thanks in advance
10cm wide , 2.5 deep
Is it cream chef do you use the yellow color?can I have that recipe chef.?thanks
It is Crème Patisserie . There are lost of recipes for it online
The raisin preparation seems to be:
1. Wash raisins
2. Soak raisins
(Without evidence) I always had a bit of concern for any of my products that use raisins that 1. Washing would remove some of the flavor from the raisins. Certainly, I've seen significant color in the discarded wash water when I have performed this step. Was that flavor down the drain?
Since it's OK to eat unwashed raisins (I think...) is it really better to do step 1? Can I just do step 2. Soak alone?
Thanks.
Hi Allen,
I never soak the raisins, I place the raisins in a sieve, then pour hot water over them. Press the excess water out and allow to drain. Then place in a sealed container overnight. They don't loose much, only surface cover, but the water slightly hydrates the raisin. This is good, as it improves the eating quality, and when it is in the pastry, it imparts moisture rather than pulls moisture from the pastry , giving a moist chewy bite to it! Hope you are well my friend.
@@JimmyGriffinbaking Thank you, Chef! I'll be making some raisin bagels in the near future. I'll keep your lesson in mind and for once I'll try to plan ahead and hydrate them a bit the night before.
@@allencohn9192 or you can also add a sprinkle of rum or whiskey for flavour and moistness