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Ethan_Taylor

@yrszgyi459 • 4,173 subscribers

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(Recipe and Tips) Croissant Cube 🥐 🧊 - They are very technical and it took some experimenting and testing, but wanted to share a few things I learned. Read below. CROISSANT: 680g T750 (bread) flour 70g sugar 12g instant yeast 285g water 100g milk 50g egg 15g salt 455g European butter (1 pound) for butter block (The procedure in the comments) TIPS: This cube was 4x4in, so for smaller ones there may be some adapting to do. - Cut the croissant dough in cubes that are close in size to the mold, for this size I cut it 3.5 x 3.5in. - You will need a lot of dough, either 4-5 layers, I advise testing both. The dough will fill ~ 1/3 of the mold. - Proof the cube for a long time, it has to rise all the way up, to the level of the lid. Failing to do this will cause it to not fill the entirety of the mold. - Bake in a convection or combi oven, between 350-375F for about 35min. - Once baked, do not open the lid, let the croissant completely cool before doing this, or it may deflate, or at least that was my experience. #pastry #croissant #croissantcube #viennoiseries #patissier

(Recipe and Tips) Croissant Cube 🥐 🧊 - They are very technical and it took some experimenting and testing, but wanted to share a few things I learned. Read below. CROISSANT: 680g T750 (bread) flour 70g sugar 12g instant yeast 285g water 100g milk 50g egg 15g salt 455g European butter (1 pound) for butter block (The procedure in the comments) TIPS: This cube was 4x4in, so for smaller ones there may be some adapting to do. - Cut the croissant dough in cubes that are close in size to the mold, for this size I cut it 3.5 x 3.5in. - You will need a lot of dough, either 4-5 layers, I advise testing both. The dough will fill ~ 1/3 of the mold. - Proof the cube for a long time, it has to rise all the way up, to the level of the lid. Failing to do this will cause it to not fill the entirety of the mold. - Bake in a convection or combi oven, between 350-375F for about 35min. - Once baked, do not open the lid, let the croissant completely cool before doing this, or it may deflate, or at least that was my experience. #pastry #croissant #croissantcube #viennoiseries #patissier

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(Recipe) Textured Flower Blueberry Açaí Macarons 🫐. I am in my blueberry era, I truly love this fruit. For the textured top of the cake, make the meringue to stiff peak and mix the dry ingredients until combined, do not macaronage. These macarons are like a multi-layer dessert, they’re filled with blueberry açaí whipped ganache (recipe below), blueberry confit and blueberry gel. @amoretti Natural Blueberry Açaí flavoring @mysilpat macaron silicone mat @stoverandcompany white chocolate couverture Blueberry Açaí Whipped Ganache: *250g heavy cream, divided in 2 *25g inverted sugar [e.g glucose syrup, light corn syrup] *Pinch of salt *75g white chocolate, high quality *1tbsp amoretti artisan natural blueberry açaí from @amoretti *1.5 gelatin sheets, bloomed in cold water. #macarons #macaron #frenchmacaron #pastrychef #pasticceria #patisserie #patissier #blueberry #myrtille #patissier #patisseriefrancaise

(Recipe) Textured Flower Blueberry Açaí Macarons 🫐. I am in my blueberry era, I truly love this fruit. For the textured top of the cake, make the meringue to stiff peak and mix the dry ingredients until combined, do not macaronage. These macarons are like a multi-layer dessert, they’re filled with blueberry açaí whipped ganache (recipe below), blueberry confit and blueberry gel. @amoretti Natural Blueberry Açaí flavoring @mysilpat macaron silicone mat @stoverandcompany white chocolate couverture Blueberry Açaí Whipped Ganache: 250g heavy cream, divided in 2 25g inverted sugar [e.g glucose syrup, light corn syrup] Pinch of salt 75g white chocolate, high quality 1tbsp amoretti artisan natural blueberry açaí from @amoretti 1.5 gelatin sheets, bloomed in cold water. #macarons #macaron #frenchmacaron #pastrychef #pasticceria #patisserie #patissier #blueberry #myrtille #patissier #patisseriefrancaise

23,400 views