Peggylicious26

How long will filled/unfilled macaroons keep? I'd love to make some basil macaroon shells but don't know what to use in flavoring the macaroon batter. Any help will be greatly appreciated.

What would be the best product to use in removing built up grime and grease from a refigerated display case and an oven. Thanks for your suggestions.

Thanks for all your help. I've given up on finding those forms. I settled for plain tartlet molds instead.

mazarin is a type of pastry made from short dough and then filled with frangipane filling. The forms are similar to a pie tin but without the flutes.

Does anyone know where I can purchase Mazarin forms? I've searched the internet without any luck.Thanks

I obviously have alot to learn about pastries. The recipe books I'm using didn't specify how long the croissants need to proof. I allowed mine to proof for about 30mins ( they were almost twice thier original size) before baking them and I think I baked them too long. I bakes them at 425F for 10mins and they looked overly brown on top. I've attached a photo of the finished croissants. Not sure what they're supposed to look like.

Thank you all for your input. I plan to keep my bakery temperature at 65F year round so I don't know how much role that would play, the butter I use has 83% butterfat content.I made some puff pastry dough earlier today(my first attempt) and I plan on baking them tomorrow. I'll post pictures of the finished product. PastryGuru, my plan is to start out with very limited quantities of pastries as I'm very new to making pastries although I own a custum wedding cakes company pastries aren't really my forte. I was born and raised in Nigeria where pastries aren't a big part of our cuisine. I've actually only tasted croissants once while I was living in London!

Thank you Chris and candianbakin. I'm going to be making the croissants at my new bakery. Pastries aern't my forte. I run a custom wedding cake business from my home and I've out grown my kitchen space hence the need to move into a bakery. I want to take advantage of the drive through coffee shop that will be next door to my bakery tha's why I plan on opening as a walk in bakery. Can I apply the methods both of you suggested to a large scale production of croissants or other pastries that need proofing?

Is a proof box necessary when making croissants?