i know that the butter melting in the oven is a bad sign but i still don't know why this keeps happening!! i tried to be more mindful of the temperature and the layers looked good before baking but then they turned out like this.. please help
by True-Passenger-9390
13 Comments
Not sure but still look good how did it taste?
Recipe and oven temp.
Also did you have them chilled before baking, or where they outside at room temperature.
Looks like low temperature to me. Start at 200°C for 6 minutes followed by 190°C for 10-15 mins (until golden)
I’m french and I love croissant – but hère stops my credentials haha. From my bakery/pizza/bread exp ( Never baked croissants) I see two options – 1- too much liquid or 2- undercooked
As the outside IS perfect, aluminium foil would have help.
You Can cut them in two, bake again. Or freeze then bake till they go darker. Looks amazing.
Maybe you use a butter with too much humidity and not enough fat ? WE have spécial butter for This kind of stuff, with a high fat %. The higher the better.
Maybe it could be Worth making your own butter if you Can get good quality milk or cream. Take This with a bowl of salt coz i’m far from being a pro 😅😉
https://lacuisinedannie.20minutes.fr/recette-croissants-facon-boulangerie-355.html
Nothing. They became glorious!
Here they explain how to make it yourself https://www.laboitedufromager.com/quest-ce-que-le-beurre-de-tourage/#:~:text=Comme%20dit%20plus%20haut%2C%20le,de%20tourage%20est%20ensuite%20refroidi. I think it’s akin to ghee
Damn i really want to know if the temperature advices were right and if your next batch will be good 😆 im invested
If you can see the layers in the final shaped product (prior to baking) like that, you’re really playing a risky game.
It’s a cool photo, but they’re too thick for light, crisp layers. You have to have a powerful oven for those layers to get proper separation and for the water in the butter to evaporate before it melts out.
It’s like scones, some visible butter is good, but huge pockets are just going to melt out and not in.
I hate what instagram has done to croissants.
Man I’d shove so much cream cheese in them and still eat them hot
too dry, underproofed, broken lamination i guess.
Too warm before baking?
You want to fully proof them so the oven jump doesn’t squeeze the butter out. Maybe steam for the first two minutes as well.