Uploaded August 2020 | Updated September 2026, 29 minutes ago
My Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Today, I’ve finally cooked them! I’ve been searching for the exact recipe of Mugaritz edible River Stones for months! The recipe turned out to be pretty straight forward, but some ingredients where not easy to come around... Nevertheless, this edible stones journey finally came to an end, and I am ready to share this recipe with you, guys.
My Skillshare: skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
Today, I’ve finally cooked them! I’ve been searching for the exact recipe of Mugaritz edible River Stones for months! The recipe turned out to be pretty straight forward, but some ingredients where not easy to come around... Nevertheless, this edible stones journey finally came to an end, and I am ready to share this recipe with you, guys.





![French Croissants: The Flaky, Buttery Icon of Breakfast Perfection! 🥐
Learn on Skillshare: https://www.skillshare.com/en/r/profile/Chef-Rudakova/154353781?gr_tch_ref=on&gr_trp=on
This Croissant recipe is not a quickly-made easy one. It’s a recipe of the famous pastry Chef Dominique Ansel (the inventor of Cronuts). It takes more than 3 days and involves making of a proper laminated pastry with 27 layers and growing of a Croissant starter / levain.
But it’s totally worth it! Check out this video with detailed guidance and let me know what you think.
Here’s the recipe for CROISSANTS (makes 11):
- 12 g Active dry yeast
- 5 g Sugar
- 203 g Water
- 560 g Unbleached Bread flour
- 29 g Butter (83-85% fat)
- 72 g Sugar
- 29 g Egg
- 15 g Cream (35% fat)
- 12 g Kosher salt
- 68 g Croissant levain
- 284 g Butter (83-85% fat) [FOR LAMINATING] French Croissants: The Flaky, Buttery Icon of Breakfast Perfection! 🥐](https://i.ytimg.com/vi/BPUilAO1OBw/mqdefault.jpg)




