I worked for Vie De France Bakery for 10 years. I sheeted butter into the dough making croissants also. I in no way did it in the way this is shown. I could have done 5 doughs by the time this fellow got done one. We had like 8- 10 mixes sometimes! This place is obviously a smaller operation. I don't knock down the way he does his job. He was trained that way. I was trained by authentic French bakers from France. It is true every French baker had his own style in doing this. After many years I started doing my own way of sheeting butter into the dough. The French guy I worked under stood up for me and the way I did it. The big guys from corporate headquarters agreed on my method. I also had many inventions that could have saved us time. Nobody knew them. Thanks to a French baker named Gilles Lambert.
@@cruishiplyf4213 Hello Chef Moy TV. I'm sorry I never received your question in my comments. I just today came across this. 1year ago you commented. Sorry again. Better late than never. The answer to your question is yes. Sheeting the butter into the dough and folding it many times doe's create the layers in the croissant. Must be careful you don't squish the dough to hard with the sheeter, or you will ruin the layers. I had better ideas I wanted to try out but our business was shut down. I only liked sheeting with a sheeter.
@@cruishiplyf4213 you need to have a good recipe, and good quality butter. I recommend using unsalted butter to fold with, that way your butter will stay more intact and not break apart in your dough as butter with salt would do. Also make croissants over 3 days that way you get the best results. Some use eggs in the dough, i personally do not like it, makes the croissant dry faster, so without eggs it will taste and feel more fresh for longer
im sure you get good results since if you ddint your bakery would not be successful, plus i understand there are many ways to achieve a similar finished product but I have to admit some of your techniques have me confused. Your first sheeting of the detrempe prior to adding your beurrage wasnt even remotely rectangular therefor you had plenty of overlap which would definitely affect your layer structure. Also, during your turns you didnt even try to square up your corners which would again affect your layer structure. In no way do i mean to complain or find fault, I'm just confused how your get around these issues in your finished products.
please watch my next episode I will upload soon with recipes
Sahadev Thapa thx for showing god bless you
❤❤❤❤
I would like to ask you you do not have to rest the dough during the stretching
I worked for Vie De France Bakery for 10 years. I sheeted butter into the dough making croissants also. I in no way did it in the way this is shown.
I could have done 5 doughs by the time this fellow got done one. We had like 8- 10 mixes sometimes! This place is obviously a smaller operation.
I don't knock down the way he does his job. He was trained that way. I was trained by authentic French bakers from France.
It is true every French baker had his own style in doing this. After many years I started doing my own way of sheeting butter into the dough.
The French guy I worked under stood up for me and the way I did it. The big guys from corporate headquarters agreed on my method.
I also had many inventions that could have saved us time. Nobody knew them. Thanks to a French baker named Gilles Lambert.
Hi bob. what is the secret of making a buttery inside and flaky croissan? is it in sheeting?
Every baker meet brags about how they work is better/faster. I guess its because multitasking is so crucial, seasoned bakers become so cocky lol
@@cruishiplyf4213 Hello Chef Moy TV. I'm sorry I never received your question in my comments. I just today came across this. 1year ago you commented. Sorry again. Better late than never. The answer to your question is yes. Sheeting the butter into the dough and folding it many times doe's create the layers in the croissant. Must be careful you don't squish the dough to hard with the sheeter, or you will ruin the layers. I had better ideas I wanted to try out but our business was shut down. I only liked sheeting with a sheeter.
@@cruishiplyf4213 you need to have a good recipe, and good quality butter. I recommend using unsalted butter to fold with, that way your butter will stay more intact and not break apart in your dough as butter with salt would do.
Also make croissants over 3 days that way you get the best results.
Some use eggs in the dough, i personally do not like it, makes the croissant dry faster, so without eggs it will taste and feel more fresh for longer
im sure you get good results since if you ddint your bakery would not be successful, plus i understand there are many ways to achieve a similar finished product but I have to admit some of your techniques have me confused. Your first sheeting of the detrempe prior to adding your beurrage wasnt even remotely rectangular therefor you had plenty of overlap which would definitely affect your layer structure. Also, during your turns you didnt even try to square up your corners which would again affect your layer structure. In no way do i mean to complain or find fault, I'm just confused how your get around these issues in your finished products.
I think you did mot make dough in your video....
I want to knw how you come up with your dough before laminating
What brand of sheeter is that? It looks pretty easy to operate.
It's Hobert
It is a nice pastry sheeter, sounds & looks similar to a Fritsch RollFix unit. Made in Germany .
@@sahadevThapa That sheeter looks exactly like my Rondo sheeter.
how to make xl croissant? large and long? using machine?
what's the recipe
Thapaaaaaaa
Hi
الله ينور دي زبدة مارجرين مش نيوزلاندي
chef kuch bol b to lete..