Member Ivo Coenjaerds
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Ivo Coenjaerds started the discussion Croissant layers and inside in the forum Ask a question a year ago
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This is the best result of my first batch. Best result so far. Proofed them a little lower in temperature and a little bit longer and preheated the oven a little higher so the temperature doesn’t drop too low when I put them in.
Only things left to solve:
1. If you look closely in the picture of both croissants you can see the layers don’t touch…
Sol Damiani, Mandie Lowe and 2 others -
Ivo Coenjaerds started the discussion Gelatin Hot is not corn starch? in the forum Ask a question a year ago
Gelatin Hot is not corn starch?
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Antonio says he uses Gelatin Hot from Sosa in his vanilla cream for the raisin rolls. This is the closest I could find: https://www.indispensables-sosa.com/en/product/hot-powdered-gelatin
But this is not actually modified corn starch, it’s just another form of Gelatin that needs to be heated. That being said there does not seem to be corn starch…
Mandie Lowe, Sussan Estela Olaya and 2 others -
Ivo Coenjaerds started the discussion Croissants turn out flat and don’t proof. in the forum Ask a question a year ago
Croissants turn out flat and don’t proof.
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The dough seems to be a success and the taste of the croissants is literally amazing. Seeing the layers from the side is a treat as well!
However, I have been having issues with the proofing and with how they turn out. When I try to proof them, they seem to need a LONG time to proof. They just don’t rise. Yesterday I tried with the oven and a…
Sol Damiani and Sussan Estela Olaya -
Ivo Coenjaerds started the discussion Problem with croissant dough lamination in the forum Ask a question a year ago
Problem with croissant dough lamination
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When trying to finish the dough I roll it out on a silk mat with a bit of flower, but after rolling it out, cutting triangles and lifting them up I discovered the butter was coming out underneath and the dough stuck to my silk mat. Also, the dough wasn’t like in the video of Antonio where you can just pick up the triangle and stretch it a bit.…
Sol Damiani, Orsolya Csernák and Sussan Estela Olaya -
Ivo Coenjaerds started the discussion How to proof Croissants? in the forum Ask a question a year ago
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How can I proof the croissants without a proofer? I tried in the oven on 30 degrees Celsius with hot water in there for 2,5 hours, but I think they got too warm anyway because the butter came out and they weren’t really puffy at all. More flat and droopy. Also the croissants on the inside were only puffy on the outer part. The middle was more…
Mandie Lowe, Sol Damiani and 2 others -
Ivo Coenjaerds started the discussion Viennoiserie Croissant Dough Quantity Issues in the forum Ask a question a year ago
Viennoiserie Croissant Dough Quantity Issues
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The Croussant Dough Recipe seems to net you about 2650 grams of dough (adding all the ingrediënts together, depending on dry or fresh yeast it’s a little less or more). Then Antonio cuts the dough in pieces of 1350 grams and 300 grams. He says you need two, 1 for bi-color and 1 for pain au chocolat.
Issue1: This would mean I used 1950 grams…
Orsolya Csernák, Sol Damiani and Sussan Estela Olaya
