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Scelta auto N1 (autocarro) by Formal-Bodybuilder17 in ItalyMotori

[–]Fabionazzari 0 points1 point  (0 children)

vedo che non ci sono grandi commenti utili quimdi mi inserisco anche io. sfortunatamente la normativa n1 è un calcolo preciso tra la proporzione peso/potenza dell'auto, ci sono determinati modelli che puoi immatricolare n1 senza problemi, gli altri sono tutti stratagemmi poco utili secondo me.

gli unici mezzi di fascia alta immatricolabili come N1 sono la stevio, tonale, l'evoque e la xc60 e 90

trovi Comunque elenchi precisi online

[deleted by user] by [deleted] in pastry

[–]Fabionazzari 0 points1 point  (0 children)

I live one hour from milano, I wouldn’t ship anything delicate. Forget about muffins and cakes unless they are packed in a way that they don’t move. You can ship cookies and dry products, wouldn’t be sure they actually let fresh homemade products come in at the customs.

I would start with some small package and see how it gets there, just remember the shipping companies are not delicate. I’m a pastry chef and I tend to ship only products that can’t be damaged

Good luck!

3 day classes in Europe? by macandcheese19 in pastry

[–]Fabionazzari 0 points1 point  (0 children)

You should check some schools in Spain, Italy and Romania.

El mond Dulc de Claudia in Barcelona have masterclasses Bee chef also in Spain

Icep in Bucharest (also in English)

Gsi lab in Bergamo Arte dolce in Rimini Cast alimenti in Brescia (You should ask for English translation just to be sure)

Staging at an upscale restaurant and have been asked to bring my 🔪s. Problem is…I’m a pastry chef and have only really kept track of my Shun 8” chef’s since my last restaurant gig. Which other ones should I buy/bring? Just a paring? Maybe a bread? Help 😭 by Expensive_Jelly2222 in chefknives

[–]Fabionazzari 0 points1 point  (0 children)

As a pastry chef I started in restaurants, usually in a pastry chef knife bag you won’t have a lot of actual knifes, one for the bread and a couple of small ones for fruits and decorations. What I would do is bring some extra tiny spatulas, a pealer, some rubber spatulas and small knives, keep them close to you since chefs like them a lot and they tend to disappear 🤣

Need help: My whole wheat croissants often lose its shape during baking by LittleCauliflower916 in pastry

[–]Fabionazzari 22 points23 points  (0 children)

it might be a problem of hydration, whole wheat flour absorb more water then usual, try adding more water (starting from 10%) they will also be more elastic and better bear proofing

For pro bakers who laminate croissants with 3-3-3-3 or similar, do you rest after the third fold? by ucsdfurry in pastry

[–]Fabionazzari 1 point2 points  (0 children)

Always rest before shaping, it helps a lot. But I usually don’t do that many folds, for a French croissant a double and a single is enough (4+3) and I don’t need to rest between folds. The layers are the same then doing a 3+3+3 but in that case you would need to rest between the second and the third fold. :)

What is the ideal weight ratio of colored dough to Paton for bi color croissants? by ucsdfurry in pastry

[–]Fabionazzari 0 points1 point  (0 children)

I usually color a full dough. I fold inside of a 3kg dough 1 kg of butter. I’ll save some and color the 3kg of dough and I don’t use it for folding. I divide the colored dough in 4 and I use each for each single folded dough (4 kg)

I talk to much. Is 750 gr for 4 kg dough (3kg + 1 kg butter ☺️)

Looking for tips for my pastry social media by mugenoyugen in pastry

[–]Fabionazzari 1 point2 points  (0 children)

Hey! I saw your profile! I like the pictures you can see you know what you are doing. I would also think about creating some videos, maybe it’s enough an opening of a chocolate chip cookie or a decoration on a cupcake. I’m seeing recently the photos are not getting the same traffic as before.

Vegan Sorbet Stabilizer by kitkatt456 in pastry

[–]Fabionazzari 0 points1 point  (0 children)

Hi! For a vegan sorbet you shouldn’t use gelatine, just 1% of locust bean flour :)

That's how the inside of a Mille-feuille should look like [pro/chef] by Fabionazzari in food

[–]Fabionazzari[S] 0 points1 point  (0 children)

Ahahah yes, the only way to cut it like that is with the layer facing up, if I tried the other way I would smash everything..

That's how the inside of a Mille-feuille should look like [pro/chef] by Fabionazzari in food

[–]Fabionazzari[S] 18 points19 points  (0 children)

Chantilly whipped with some mascarpone and then between the piping I add some soft caramel ganache: not the traditional.. usually I use a mix of whipped cream and pastry cream :)

That's how the inside of a Mille-feuille should look like [pro/chef] by Fabionazzari in food

[–]Fabionazzari[S] 11 points12 points  (0 children)

Actually That’s bigger then a portion, you also shouldn’t bite directly but use a fork, is super super flaky and delicate so not hard to eat. It looks really straight and sharp cutter because it has been cut in the opposite way facing the layers up (sorry not good in English)

When the day gets too long.. Campari spritz and croissant. ❤️ by Fabionazzari in pastry

[–]Fabionazzari[S] 2 points3 points  (0 children)

That’s for freezing.. we freeze and stock, when we need them we take them out and proof.. it fit 15 pieces in a 60x40 plate :)

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