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What’s wrong with my croissant ?
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2 Replies
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Hi @ariel-zhou
From what I can see the layers of the croissant are not well defined.
A good croissant is one that has a very marked puff pastry and has a good volume or height and that can only be achieved with a good laminate.
When we see a croissant that does not develop its layers well, it may be because the twists were not executed well or that the process of making the croissant was done quickly.
To obtain the best artisanal croissant, longer fermentations and rests must be carried out.
The laminate must be done cold, so that the butter does not melt in the process and with the heat of the oven these layers separate, forming the laminate network.
Temperature is also an important factor, before baking we must make sure that the internal heat of the oven is what the chef indicates in the recipe book.
There are many small points, but the sum of all of them is how you get a good croissant.
Greetings
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Hi @ariel-zhou 👋
I love you try to perfect your 🥐! That´s the spirit, mate.
Welcome to our Community!☺ I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
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