my name is osama sulaiman i am a dentist , i live in Kuwait ( freshly graduated )
i have this passion for pastry since i was a kid and i really don't remember when was the first time i made pastry , so i guess since i was a child ( i am 25 now ) :)
now what brought me here is that i was looking for some experts pastry chefs ( and i am pretty sure i will find here )
see , i have made the cronuts ( official recipe by chef Ansel ) 5 times now !!
i find mine with No pretty layers , Greasy some how !! and i think i know why !
first , i think the layers due to the lack of butter in the official recipe because when you roll your dough two times !! for a 50 cm square the butter will just become so thin that will tear !! or maybe i just should not roll it that much !!
now i find rolling it just two times as the recipe says is not enough some how ? i know we fold it two times horizontally and vertically but it seems not much !! so the end result dough will have butter drops and not even layer . so what is your opinion guys ?
second, it is greasy some how because it always sink a little bit for few seconds then comes to the surface when frying ( 350 degrees f)! i think that because there is no enough air within the dough !! the recipe calls for a gold label saf-instant so i am waiting it (ordered) cuz we don't have it in kuwait , we have only the red label one !! what do you think about this too?
now i should say that i tried every recipe that i saw on net before the official one , but the official is very good cuz it gives you a moist dough inside ( not chewy ) because of it's special laminating process ( little gluten development )
still i didn't get the pretty layers and less greasiness !!
please share guys what do you know about it , and i would be grateful if any one shared his professional cronut recipe !!
thanks in advance , and waiting to hear from you pastry chefs as soon as possible !