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Croissant layers and inside
This is the best result of my first batch. Best result so far. Proofed them a little lower in temperature and a little bit longer and preheated the oven a little higher so the temperature doesn’t drop too low when I put them in.
Only things left to solve:
1. If you look closely in the picture of both croissants you can see the layers don’t touch eachother. It’s more like a spring. Like with a gap between the layers (you can see if you zoom in).
2. The inside is still a bit spongy. I don’t if that is because the dough and butter was too warm during lamination, or I should bake higher temperature? Or something else? All advice is welcome!
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3 Replies
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Hi Ivo
Great, we are happy to hear about each of your progress in making the croissant.
I think that indeed the temperature of the butter and dough is a fundamental point in laminating the croissant.
As a personal experience, I always start by baking the croissant at a high temperature so that in those first minutes the layers of puff pastry separate and then lower the temperature so that it can cook inside.
You can try to do it this way. We are going to wait for the opinion of our colleagues so that they can help you with more information.
Greetings.
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Hi Sussan.
Why do you bake your Croissant like that?
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Hi Cary
As I explained above, I do it because being a thermal shock helps the layers of the laminate to separate easily. Then I lower the temperature to continue with the internal cooking of the croissant.
I have been using this method for a long time and it is the one that works best for me.
There are many ways to bake or make a croissant, that “technique” works for me.
Greetings.
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