Croissant fail

[Sussan ScoolinaryTeam]

Hi Melis.

It seems you’re having issues with the layers and lamination process in your croissants or viennoiserie.

When proper lamination isn’t achieved, the entire process that follows will be affected, and you’ll need to start all over again. This is why it’s crucial to pay close attention to the lamination, which can only be mastered with a lot of practice.

Here are some possible causes and solutions to improve:

▪️Dough and butter temperature:

If the butter is too soft or melts during lamination, the layers won’t form properly. Ensure the butter and dough have a similar texture before laminating—ideally cold but pliable.

▪️ Excessive pressure during lamination:

If you press too hard with the rolling pin, you might break the layers. Work with gentle movements and avoid mixing the butter into the dough.

▪️ Insufficient resting time during lamination:

The dough needs to rest in the refrigerator between folds to relax the gluten and prevent the layers from breaking. Allow at least 20–30 minutes between each fold.

Remember to preheat your oven 20–25 minutes in advance to reach the internal temperature specified in the recipe. As a recommendation, you can use an oven thermometer for accuracy.

Failing to bake croissants at the correct temperature can cause the butter to melt before the dough is fully cooked, ruining the layers.

We hope this information is helpful.

Best regards.

[Melis Lale]

is the lamination shown in my picture not proper?

[Sussan ScoolinaryTeam]

Hi Melis Lale.

Based on what you’ve shown, the lamination looks good, but we can’t determine from the images if the entire dough has been properly laminated. If the pressure during lamination was applied across the entire dough, I couldn’t say if the butter is evenly distributed throughout. As I explained in the previous message, making croissant dough requires a lot of practice; it’s about managing the right times and temperatures to master the technique.

We hope that on your next attempt, your croissants will turn out even better.

Best regards.

[Sol Damiani]

Hey there Melis!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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