Hello! Thank you for sharing this. I did it today, and the result is perfect except that I don't get a so brown dough like yours when cooked. Mine is much clearer while the original of Cédric Grolet is in between yours and mine. I have exactly the same mold than yours. How do you get that nice colour without a pre-cooked dough?
Hello, I checked out the other video showing the folding process, but as I found there is honey added in that video, might I know whether it also need to add for this ?
This really looks very good. I had something like this last year but had inside cake and less custard so how could make that with your nice pastry. Thank you.
Hi, you can check out this video for detailed folding process:) it’s a 4-layer fold then a 3-layer fold ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-scznbEbUIEM.html
Hi, you can check out this video for detailed folding process:) it’s a 4-layer fold then a 3-layer fold ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-scznbEbUIEM.html
I dont see your step when the dough grow final time after put out the frezze and befor fill the custard ??? No need rest the dough in the shell??? Thánks
Hi, thanks for the comment! You’re right! There is no final fermentation here, for we need rather crusty than volume in this recipe. But of course this is a special case :)
