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croissants
in antonio bachours croissant course he proofs everything in a proofer and mentions what to do if you dont have a proofer.
my question is proofing time varies substantually based on weather without a proofer. given this if i was proofing to bake the following morning can i proof the crossiants the day prior then retard them in the fridge?
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6 Replies
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I’ve never tried it myself, but I’ve read that you can freeze your unproofed croissants, then leave them out overnight for a slow proof if you want them ready to bake in the morning. I’d definitely do more research before trying it. I’ve found that the best place to get pretty quick answers from chefs much more knowledgeable than me is on Reddit – particularly the subreddit Pastry. I’d be hesitant to place proofed croissants in the fridge for an overnight retard as it can take hours for the dough to reach fridge temperature. This I know from several overproofed sourdough loaves. Perhaps if you just partially proofed your croissants, then placed them into the fridge. I’d love to hear about your results. Sorry I couldn’t give you a more definitive answer. Good luck!
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Hi Patricia,
Yes post rolling I blast chill all croissants then move them to a regular freezer after 1 hour until I proof them. the slow proof overnight is my current method which is fine, if I’m waking up to bake for myself. Then it doesn’t really matter if it’s over proofed as it will just slightly deflate or if it’s under proofed I can just wait till it’s ready.
Thanks for the advice I will look into Reddit to see if I can find an answer there. I will also think about the time to retard the pastries,will run a few tests and let you know next week.
These are my current croissants
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Hi @pjfig123 & @craigbourke28gmail-com 👋
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Hi @pjfig123 & @craigbourke28gmail-com
The ideal is that fermentation times are respected. Croissants are very delicate breads and if there is an error at any point, dough, rolling, proofing or final baking, good results may not be obtained.
What you could do is form the croissants and refrigerate, it is not necessary for them to ferment before refrigerating otherwise you will have overfermentation.
The next day you can take them out of the refrigerator and follow the fermentation steps indicated by the chef.
The art of preparing croissants and making them perfect is just a matter of practice, being able to manage times, refrigeration, fermentation and baking is only achieved with a lot of experience, sometimes it doesn’t always turn out right the first time. The important thing is that you practice and can take note of your process when preparing the croissants and can compare with this information if you are failing in any procedure, all learning is always trial and error to be able to obtain the result we are looking for. .
Greetings.
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i think this is slightly skipping my question, i fully understand how to proof and the time frame. im only using the fridge as option here as id rather not get up at 4am to proof
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I understand what you are telling us, definitely if you want fresh croissants in the morning you will have to start making them very early if you want to do the traditional method. Maybe you can try to do it as you propose and it would be interesting if you could tell us how it goes in its preparation and process.
Greetings.
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