When I put the croissant in the proffer the butter melting and i make sure the temperature is right so any solution?

[Sussan ScoolinaryTeam]

Hi Fadel

If the butter is melting out of the croissants during baking, even when the temperature is right, here are a few things you can try:

Chill the Dough More: Make sure the dough and butter are very cold before rolling and folding. After each fold, let the dough rest in the fridge to keep it cool.

Check the Butter Consistency: The butter should be pliable but still cold, not too soft. If it’s too soft, it will leak out during baking.

Seal the Edges Properly: When shaping the croissants, ensure the edges are well-sealed so the butter doesn’t leak out during baking.

Proof in a Cool Environment: Proof your croissants in a slightly cooler environment. If it’s too warm, the butter may start to melt before the croissants go into the oven.

Oven Temperature: Make sure your oven is fully preheated before you put the croissants in. A sudden blast of heat helps set the dough structure quickly, preventing the butter from leaking.

If you continue to have issues, you might experiment with slightly lowering the oven temperature and extending the bake time to allow the dough to set before the butter melts.

[Fadel Sukkar]

Hey

The butter started melting in the proffer befor baking in the fermentation machine

So …

[Sussan ScoolinaryTeam]

Hi Fadel

If the butter in your croissants started melting in the proofer, it’s likely that the temperature and fermentation environment were too warm. This can affect the development of the layers, as the butter mixes with the dough instead of creating the necessary layers.

Here are some tips to prevent the butter from melting during the proofing process:

Check the proofer’s temperature:If the proofer is too hot, the butter will melt before the croissants properly expand.

Controlled fermentation: If you can’t adjust the temperature of the proofer or you’re in a warm climate, consider doing a controlled fermentation in the refrigerator. Let the croissants proof slowly at a lower temperature for several hours or overnight, which will help keep the butter solid.

Ensure the dough is well chilled before fermentation: If you’re in a warmer environment, consider keeping the dough refrigerated. If the dough or butter isn’t cold enough before proofing, the butter is more likely to melt. Make sure both the dough and butter are well chilled (you can even refrigerate the shaped croissants for a few minutes before proofing).

Humidity control: A very humid environment can also soften the butter. If possible, control the humidity in the proofer to avoid it being too high.

Use the right butter:Choose butter with a high fat content (at least 82%), as it has a higher melting point compared to lower-fat options. This will help it hold its shape longer.

With these adjustments, you should be able to prevent the butter from melting before baking and achieve perfect croissants with well-defined, crispy layers.

We hope this information helps.

Best regards.

[Fadel Sukkar]

Thanks for your tips it was ao much helpful

But i have another question if you may

I use to make croissant with a perfect honeycomb I don’t know what is the problem now its not done in the inside stil like dough

[sandeepgupta183.sg]

Same thing happened to me also while making croissant. Sometimes it’s shrink from inside. Is there any fault of baking or may be flour.

[Sussan ScoolinaryTeam]

Hi Fadel

Thanks for sharing the photo and also your photo, @sandeepgupta183-sg

In your case, and also in Sandeep’s, it’s possible that the issue with the undercooked interior is due to the oven temperature being too high, which might be cooking the outside too quickly before the inside has a chance to finish.

You could try these two options:

1. Lower the temperature by about 10-15 degrees and extend the baking time.

<div>2. Use an oven thermometer to make sure the internal heat of the oven is accurate.
Also, make sure the croissant is properly proofed before baking, as that also affects the interior texture.

I’m sure with a few adjustments you’ll get that perfect crumb again!

Best regards.

[Fadel Sukkar]

Thank you for your patience

I will try today and i will give you the finale results

[Sussan ScoolinaryTeam]

We’re here to help, and if you have any further questions, I’m available and ready to assist you.

Best regards.

[Sol Damiani]

Please do, Fadel. We are sure you’ll get better results soon.

Share your pic on our Social Feed whenever it’s ready.

[Fadel Sukkar]

Hey i still have the same problem

Is it because

Of kind if the butter

[Fadel Sukkar]

This is the results

[Fadel Sukkar]

This is in the oven in the first minute

[Sussan ScoolinaryTeam]

Hi Fadel.

Try to find out the fat percentage of your butter. Remember, it should have at least 82% fat content to be suitable for making croissants.

Best regards.

[Fadel Sukkar]

So what should I do ihave already changed everything

[Sussan ScoolinaryTeam]

Hi Fadel.

Making croissants is no easy task. You can use the right ingredients or follow the correct recipe, but this lamination technique requires mastering temperature control, fermentation, dough folding, baking time and temperature, and more. If any of these steps aren’t executed properly, your croissants might not turn out as expected. Achieving a good result takes a lot, and I mean a lot, of practice.

This course is marked as highly difficult, so if you’re a beginner, you’ll need plenty of practice to master all the techniques involved in making a great croissant.

Don’t get discouraged, keep trying and practicing until you can perfect the timing, temperatures, and baking process.

Best regards.

[Cary B]

Hi Fadel.

Looking at your picture. Your temperature is well over 30 degrees.

Turn it down to 27 degrees. Butter melts at 32 degrees. Just above the dials, is the indicator point that lets you know what temp and humidity you’re setting?

If so, you’ve gone too far past 30 degrees.