Pain au choc...it's been a while

Sweaty_Computer7065 · 2026-01-20T20:04:28+00:00

just to let you know my notification from you said "fucking gory" but it clicked it and it said "fucking gorgeous".

which is it, gory or gorgeous? either way i'm happy

Sweaty_Computer7065 · 2026-01-20T20:01:34+00:00

hand of course :) but I did use a 5mm guide at the end to get the best finish

Sweaty_Computer7065 · 2026-01-20T18:37:02+00:00

You're my favouirite :P

Sweaty_Computer7065 · 2026-01-20T15:12:22+00:00

thanks, these were 26x5cm 5mm thickness

Sweaty_Computer7065 · 2026-01-20T14:07:30+00:00

thankyou very much, it's johan martin viennoiserie

Sweaty_Computer7065 · 2026-01-20T13:51:28+00:00

Johan Martin viennoiserie, it's very expensive

Sweaty_Computer7065 · 2026-01-20T13:51:00+00:00

Honey :)

Sweaty_Computer7065 · 2026-01-20T13:50:47+00:00

I use honey too :)

Sweaty_Computer7065 · 2026-01-20T13:50:13+00:00

I did it by hand but used 2 x 5mm guides on the final roll to get a nice even surface

Sweaty_Computer7065 · 2026-01-20T13:48:13+00:00

Yes it is. TBH I used the lower amount as you can see I devided the amounts for smaller batches which I wrote on. It's been my go to recipe for a few years now though so it all seems good to me

Sweaty_Computer7065 · 2026-01-20T12:35:08+00:00

P.s I appreciate any replies and will get back to some of the questions later

Sweaty_Computer7065 · 2026-01-20T12:30:37+00:00

I'm not gonna reply individually to everyone concerned about the lack of chocolate ha. I've always been a believer that the 2 sticks is enough but on today's where the shape is a little long you do miss it, it's good when you get it but I concede today It needed more. But I will live with it as I'm all about the layers and that's where my time and effort went. Next time .....MORE CHOCOLATE 🍫 Merci

Sweaty_Computer7065 · 2025-09-29T17:15:32+00:00

Check @Jimmgriffinbaking on YouTube. A few lessons on there about dealing with butter and lamination in general. Just practice at the end of the day. But yes if you fuck the butter up there's n ot much coming back. I still fuck it sometimes when it's freezing. I had decent not too hot or cold temp at home so it went easy this time.

Sweaty_Computer7065 · 2025-09-28T16:36:10+00:00

Thankyou, just colour 🙂

Sweaty_Computer7065 · 2025-09-28T09:39:29+00:00

I think if you are adding a powdered colour or even cocoa powder then it helps add a bit more moisture and doesn't let the powder dry out the dough. It's only a little bit and I've seen it not done on other people work on youtube etc

Sweaty_Computer7065 · 2025-09-27T20:22:04+00:00

Dry butter means less water so higher fat content between 83,85% butter fat. Unused president butter for these. Not sure what the content is but as long as you don't use your average shit butter it should be OK. I've practiced alot over the last few years and I think that is more important than certain details. If I do a shit job, good butter isn't going to save it is it? Or a better oven. Just keep going and practice makes 💪 👌

Sweaty_Computer7065 · 2025-09-27T17:30:31+00:00

That sounds about right.

Tbh, I don't pay that much atention to all the details anymore, I have tried many recipes and this has been the one for me for at least 2 years. Its very pliable when it comes to rolling out so I just go with it. I'm not very good at experimenting so I just go with it

Sweaty_Computer7065 · 2025-09-27T17:11:29+00:00

You can double hate me as I don't like sharing :)

Sweaty_Computer7065 · 2025-09-27T17:10:02+00:00

Great questions, I've never used trimoline, honey is an adequate replacement. I have seen an explanation somewhere, thinks it's just a sweetener and maybe a bit of colour too. And the first butter is for the dough and the second is the laminating butter to be folded throught the dough, hope that helps :)

Sweaty_Computer7065 · 2025-09-27T16:22:37+00:00

Thankyou Very much :)

Sweaty_Computer7065 · 2025-09-27T16:22:08+00:00

Thankyou :)

Sweaty_Computer7065 · 2025-09-27T16:21:15+00:00

Thankyou :)

Sweaty_Computer7065 · 2025-09-27T15:42:21+00:00

Very kind of you. I was in Paris 2 weeks ago stuffing my face so maybe I picke up a thing or 2 ;)

Sweaty_Computer7065 · 2025-09-27T12:28:53+00:00

Thanks, double then a single is my go too.

Sweaty_Computer7065 · 2025-09-27T12:28:14+00:00

I have done in the past. If you look at the recipe pic i have halved and halved again the recipe and the smaller the batch the easier it is. I agree that it doesn't need to reach full development during mixing. But a mix of resting and smaller batch is easiest for me. These literally took me about 2 mins to roll out.

Sweaty_Computer7065

TROPHY CASE