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Croissants problems
hello , I encountered a few challenges with croissants that I hope you can help me:
1. The dough consistency was quite heavy, which made it challenging for me to roll it out properly. I would appreciate any tips or adjustments to achieve a lighter and more manageable dough.
2. While baking the croissants, I noticed that the butter completely melted and leaked out onto the baking sheet. This resulted in a loss of butter in the croissants and affected their overall texture. Is there a specific technique or advice you can provide to prevent this from happening?
3. Despite following the recommended fermentation period, the croissants turned out doughy on the inside and lacked the desired flakiness. I would greatly appreciate your guidance on how to achieve a lighter and more delicate texture in the final product.
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7 Replies
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You could increase the liquid in the recipe by 10%. Apparently the specific brand flour the teacher uses requires less liquid, which is why the video shows a more manageable consistency.
The butter for laminating must be cold so that it does not come out of the croissant.
Check that the internal temperature of your oven is what the recipe book indicates, you can use a special kitchen thermometer to know if it is the appropriate temperature.
Greetings. -
Hello,
I had trouble with the results.
Can you advise why they look like that in the picture?
On the inside, they have no honeycomb and they feel heavy like a brick more than airy pastry.
Any thoughts, please?
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Great, if you have any questions or doubts regarding the courses you can ask them here and we will gladly help you resolve them.
Greetings.
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Most likely, you are pressing the dough too hard to try to elongate it while making the puff pastry. Holding it like this for a while means that, in addition to pressing the dough, you are taking too long and the butter starts to heat up and is absorbed by the dough. So in this case make sure to include additional time in the refrigerator to chill the dough and then continue. Handle the dough carefully, stretch it gently without pressing too much or putting your weight on it.
We hope this information is helpful.
Greetings.-
Thank you for your guiding response. I will keep trying
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Hey.
I followed the Croissant recipe to the letter. I baked at 170c as instructed. I had the exact same problem, the butter melted all over the tray, lol. 😁
I did the recipe again and changed the oven temp to what I usually have it at, 210c. After several tries at the recipe, it has worked. 😁
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