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Rose Veil Recipe 🌹
What You’ll Need:
- A pan
- Induction or stovetop
- Nonstick Sheet pan
- Whisk
Recipe:
Start by making a simple syrup:
- 500g sugar
- 350ml water
- 50g rose water
Bring this mixture to a boil. Once boiling, add:
- 9g agar agar powder
- 50g gelatin mix (To make the gelatin mix: use a 1:6 ratio—1g of gelatin powder for 6g of water)
Let the mixture cool, then spread it evenly on a tray. If you want to enhance the look and flavor, you can add:
- A few drops of pink food coloring
- Freeze-dried raspberry pieces
Place the tray in the fridge until set, then cut into desired shapes.
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Croissant Lamination 🥐
In the video, I’ll be working with enough dough and butter for 32 croissants, but here’s the recipe for making 8 croissants at home:
Croissant Dough:
- 500g bread flour
- 60g sugar
- 10g salt
- 30g fresh yeast
- 100ml milk
- 125ml water
- 60g butter
Mix everything together until you get a smooth dough, then let it rest. After resting, flatten the dough by hand on a sheet pan. Place the sheet pan in the freezer for about 1 hour.
Butter Sheet:
- 250g butter
Once your dough is ready, it’s time to laminate! I’ll guide you step by step on how to fold, layer, and roll out the perfect croissant dough for those beautiful, flaky layers.