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I can’t make croissant for several times i will be like this and this is the first time to follow Anthonio Bachour is also like this….i don’t know what is wrong with it…the dough is not elastic yet or the butter…i use bob red mill flour and elle and virre butter….and i do it on the mirror table, when i do it the butter already melted, not like him holding it, it’s firm….the butter leaks and keep running out in the oven so i came up with the bread only…🙁
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8 Replies
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I see you had problems with fermentation and also with butter when laminating the dough.
There are high quality butters on the market, even with designation of origin, for specific and adapted uses, croissants, puff pastry, etc. The two essential aspects to remember about butter are the flavor and the technical qualities. Many of us find that fine and extra-fine butters have better flavor results than others. They are also technically more delicate to use in hot climates. The second determining aspect is the technical qualities, machinability and therefore the result and regularity in all seasons. To work a Croissant dough you need the butter to come directly from the cold. , which are barely worked with a rolling pin or a sheeter, are flexible enough to stick directly to the dough, and proceed directly to turning the puff pastry.<div>
For an optimal result we need a good quality butter, with a fat percentage of 82%. It is the minimum rate for puff pastry. It is more heat stable and does not melt as easily, which makes our job easier.
Tips to prevent butter from leaking out of croissants:
-Cool the butter: Before using it, it is important that the butter is cold, but not frozen. This way it will be easier to handle and will not melt as quickly when baking the croissants.
-Stretch the dough: Once the dough is prepared, it is important to stretch it enough so that it has a uniform thickness and can completely envelop the butter. If the dough is too thin, the butter will come out easily.
-Fold the dough: To prevent the butter from escaping, it is important to fold the dough several times during the croissant making process. This will help the butter stay completely closed and not leak out when baking.
-Bake at the right temperature: It is important to bake the croissants at the right temperature, so that they cook evenly and the butter does not melt too quickly. It is recommended to bake them at a temperature between 170 and 200 degrees Celsius.
-If your dough breaks when rolling, it may be that the dough is too cold or that the dough lacks a little more moisture.
-If you have problems with fermentation, check that you are using a yeast that is in optimal conditions, also make sure to ferment the dough for the time and temperature indicated by the chef.
We hope this information is useful.
Greetings.
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Im planning to make again from the leftover of the dough which the Antonio Bachour told us to make the quantity, i cut 1350 for croissant and 300 gram for bicolor, and i had not until half of the 1 portion croissant dough in the freezer for several days…and may i know how many days or weeks it last in the freezer? And also i wanna ask, despite all the ingredients and techniques, do i have to work with the cheft table which alluminium(if im not wrong) or marble table for the croissant making and for the tempering the chocolate decoration for entremet? As i only use cheap usual mirror dining table and i live in a tropic country…..thank you so much…..
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An unbaked frozen croissant can last 3 to 4 weeks.
If you live in a warm climate, you will find it difficult to work the croissant dough. You should prepare your dough during the coldest hours or otherwise work with air conditioning.
It is true that a marble table or an aluminum table is cooler to work these doughs and also helps maintain the working temperature of the dough.
Greetings.
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Hi @irmazhurengong 👋
I hope you can manage to get your croissants right soon. ☺
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Hi, here the second attempt of my croissant by Anthonio Bachour, it’s still ugly but fluffier and hold enough the butter although still leaking out….i used new instant yeast and australian butter, and work with the air con at night as i live in Surabaya, Indonesia….but i knead by hands as i broke my hand mixer….i still couldn’t make the dough as window pane…so if you could give me feedback for this second failed attempt….and my question is do i need a stand mixer to knead it so it can lead to an elasticity so that i can roll it out thinner without break the butter so that it can be real 🥐 that i dream of? Thank you so much….yaa i feel this school can be my home now…☺️ thank you for your welcoming…..😊
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What you are doing is admirable, preparing a croissant is not an easy task, it includes many techniques, times and temperatures that together make a delicious croissant and the only way to learn and manage these techniques is to practice a lot until you can master them.
Although a kneader or sheeter helps in the process, you can also do it manually. There is a course by chef Daniel Álvarez where he teaches how to make croissants and performs the lamination process by hand.
I leave you the link so you can see it.
https://www.scoolinary.com/courses/gourmet-pastries/lessons/lamination-with-a-rolling-pin
We thank you for sharing your results with the community and if you have any questions we will be available to help you.
Greetings.
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I didn’t see he was kneading it by hand…instead using a stand mixer….could you give me the title of video that he did by hands? Thank you….
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As I indicated in the previous message, you have the video of chef Daniel Alvares where he teaches how to prepare the lamination of the croisant by hand, he does it with a rolling pin and without a laminator.
Chef Bachour in his course only teaches how to prepare the dough with a professional or industrial mixer just like Chef Alvarez.
You can prepare your base dough by hand, you will simply have to knead twice as long until you obtain the texture indicated by the chef in the course.
Greetings.
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