Croissants – butter melted

[Sussan ScoolinaryTeam]

Hi, @priya-bhuta

Probably your croissants were not prepared enough or something was wrong with the laminate.
It may be that the butter at the time of rolling was not cold enough. Just let them rest a little longer. When the dough is not proofed enough, the butter tends to seep between the layers and you end up with a puddle of butter when the croissant is baked. .
We hope this information is helpful.

Greetings.

[Cary B]

The temperature for baking these is too low.

170c is simply not hot enough.

I bake mine at 210c for 12 minutes then I drop to 190c until they are baked.

I don’t know how Antonio is baking the Croissant at 170c and getting a result.

[Cary B]

I have tried baking at 170c three times. All three bakes resulted in the butter flowing out.

Then I tried my temps. The Croissant worked. It’s a puff pastry at the end of the day, it needs high heat at the start.

😁

[Liv Tokerud]

I did have the same problem at the beginning and I found out after 10 tries that They were not proofed enough, at least that’s my experience after 10 tries. Normally for a homebaker proofing takes more than 2 1/2 hours. Here its more about puffy and jiggle croissant. 170 – 180 is hot enough. I have tested both temperature. My goal now is to fix my honeycomb. Keep trying do not give up (^.^) Greetings from Norway.

[Sussan ScoolinaryTeam]

Thank you for your contribution @livonet_sq , the information you give us about your experience preparing croissants is very important, it is very helpful for colleagues who are starting the course.

Greetings.

[Cary B]

Hmm, thanks, Liv.

I thought my Croissant were nice a fluffy.

I looked at the surface skin of my batches, and it looked

as though the surface was starting to split apart.

Not in a bad way, that was my assessment of them.

😀

[Ivo Coenjaerds]

Did you get them better now? Mine just don’t seem to proof at all. Not even when I keep them at 28 degrees. They still need to prove for 3,5+ hours. And when they do they get big and jiggly but flat. After baking they also get flat. I am guessing it has something to do with the way I proof and bake them.

I am wondering how you are proofing and baking them now.

[Irene Flores Lozano]

Did you have cold butter? It has to be super cold

[Cary B]

Hi, Irene.

Yes, my butter is cold.

🙂

[Sussan ScoolinaryTeam]

Hi Students

Thank you for your questions and answers.

I believe you should also consider the altitude at which you live, as it has a significant impact on the fermentation of a croissant due to several factors related to atmospheric pressure, temperature, and humidity, which can change the outcome of the same recipe in different locations.

1. Atmospheric Pressure: At higher altitudes, atmospheric pressure decreases, which can cause yeast to work faster, as the CO₂ gas produced expands more easily. This can accelerate fermentation, potentially leading to over-fermentation if fermentation times are not adjusted.
2.Temperature: In high-altitude locations, temperatures are typically lower. This can slow down fermentation because yeast works more slowly in a cooler environment. This might counteract the low-pressure effect, but if the ambient temperature is too low, fermentation may be slower than expected.
3. Humidity: Altitude also affects the relative humidity of the air. At higher altitudes, the air tends to be drier. This can cause the dough to dry out more quickly during fermentation, which might affect the croissant’s texture. Additionally, low humidity could make the dough absorb more moisture from the environment, affecting its consistency.

Recommended Adjustments:

– Fermentation Time Control: You may need to shorten fermentation time due to the faster yeast activity at high altitudes.

– Temperature: Consider fermenting the dough in a slightly warmer place if the ambient temperature is too low to ensure proper fermentation.

– Humidity: Control the humidity in the fermentation environment to prevent the dough from drying out too much. You can use a damp cover or a controlled environment to maintain the right humidity.

By adjusting these factors, you can achieve proper fermentation and get croissants with the desired texture and volume. Remember that the same recipe can yield different results depending on these conditions.

This can help explain why some students achieve great results while others do not when considering the points discussed above. We encourage our students to practice many times until they find the exact fermentation and baking point for a croissant.

We hope this information is helpful.

Best regards.

[Sol Damiani]

Hey there everybody!👋

I hope your croissants look better soon! Just knocking the door to let the newcomers know about this Community adn give them a proper welcome:

This is a Community that values your participation a lot: that’s why we created “Masters Game”

• Win Scoolipoints by share a pic of your own dishes in our Community > Social Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 250 Scoolipoints and we’ll give you a shoutout on social media!🤩

• 🏆Check out our Challenges and score 450 Scoolipoints!

• You’ll see everything you need to know about how to win Scoolipoints here.

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