What’s wrong with my croissant ?

[Sussan ScoolinaryTeam]

Hi @ariel-zhou

From what I can see the layers of the croissant are not well defined.

A good croissant is one that has a very marked puff pastry and has a good volume or height and that can only be achieved with a good laminate.

When we see a croissant that does not develop its layers well, it may be because the twists were not executed well or that the process of making the croissant was done quickly.

To obtain the best artisanal croissant, longer fermentations and rests must be carried out.

The laminate must be done cold, so that the butter does not melt in the process and with the heat of the oven these layers separate, forming the laminate network.

Temperature is also an important factor, before baking we must make sure that the internal heat of the oven is what the chef indicates in the recipe book.

There are many small points, but the sum of all of them is how you get a good croissant.

Greetings

[Sol Damiani]

Hi @ariel-zhou 👋

I love you try to perfect your 🥐! That´s the spirit, mate.

Welcome to our Community!☺ I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.

Please tell us if Sussan´s answer helped you figure out what might have gone worng.

I want to invite you to explore our Feed. There you can:

• Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
• Join our Challenges: you may win some wonderful prizes!

Have a super great day and hope to see you around often!