Lamination Croissant problem

[Zenobia Chacko]

Hey

Is this the puff pastry course by any chance?

[Sussan Estela Olaya]

Hi Zenobia.

No, this is the Croissants and Viennoiserie course by Chef Antonio Bachour.

https://www.scoolinary.com/courses/croissants-and-viennoiserie

Best regards.

scoolinary.com

Online Course: Bake the World's Best Croissants with Antonio Bachour

Learn how to get croissants perfection: Lamination, color, precision and creativity with the World’s Best Pastry Chef. Enroll now!

[Sussan Estela Olaya]

Hi Sadaf.

Thank you for sharing the details and photos of your croissants. Here’s a detailed response to address your concerns and help improve your results:

The course you are taking is categorized as highly challenging, as it is based on Chef Antonio Bachour’s technique. It’s important to note that this recipe requires a lot of practice, and it’s completely normal to encounter some issues during the first attempts. However, we are confident that with perseverance, you’ll succeed. In fact, many students of this course have achieved excellent results after practicing with dedication.

Regarding your croissants, here are some recommendations to tackle the issues you mentioned:

Underdeveloped internal layers and moist texture:

-Flour: It is essential to use flour with the protein range specified by the chef (generally between 12-13% for croissant dough). This ensures a proper structure to support the lamination process and maintain the shape during baking.

-Working temperature: The butter should be between 14-16°C, and the dough should be between 16-18°C. If the butter melts or the dough becomes too warm, the layers will fuse together and won’t develop properly. Work in a cool environment and refrigerate the dough between folds.

Butter leakage during baking:

-Butter: The butter used should have a fat content of at least 83%, as this reduces its melting point and prevents it from leaking during baking. Using butter with a lower fat percentage increases the likelihood of it seeping out.

-Lamination: Roll out the dough carefully, ensuring you don’t break the layers or expose the butter. This could happen if too much pressure is applied with the rolling pin.

-Proofing: It is crucial to follow the proofing temperatures and times specified in the recipe. If the croissants proof at too high a temperature, the butter will begin to melt before baking.

Lack of crispness in the outer layers:

-Baking: Preheat the oven to the exact temperature indicated in the recipe. An improperly calibrated oven can affect the croissants’ texture and development.

-Rest time before baking: After proofing, especially in warm climates, refrigerate the croissants for 10-15 minutes before baking. This will solidify the butter and improve the definition of the layers.

Laminating technique without a laminator:

Although you used a rolling pin, ensure the dough is rolled out evenly and with smooth, gentle movements to avoid breaking the butter layers or causing it to leak.

If possible, slightly chill the rolling pin before using it to help keep the dough cool.

We encourage you to keep practicing and fine-tuning these details. Many students who faced similar challenges achieved spectacular results after applying these adjustments. Keep going, and you’ll soon master the art of perfect croissants!

I hope this information is helpful. If you have further questions or need additional advice, don’t hesitate to ask,we’re here to help.

Best regards.

[sadaf]

Thank you , i will try my best again

another question is it possible to keep the laminated dough in the fridge? If yes how long is possible?

Thank you

[Sussan Estela Olaya]

Hi Sadaf.

Yes, it is possible to store laminated croissant dough in the refrigerator, but there are a few key points to consider to maintain its quality:

Recommended time:

You can store laminated dough in the refrigerator for up to 24 hours, tightly wrapped in plastic film to prevent it from drying out.

Important considerations:

-Make sure the dough is completely covered to avoid the formation of a crust.

-The refrigerator temperature should be between 2-4°C to prevent premature fermentation.

Alternative for longer storage:

If you don’t plan to use the dough within this period, you can freeze it. In this case:

-Freeze the laminated dough after completing the folds.

-When defrosting, do so slowly in the refrigerator for 8-12 hours before proceeding with the final laminating or shaping of the croissants.

This way, you can adjust the process to your schedule without compromising the quality of the recipe.

I hope this information helps.

Best regards.