I’m on a journey to make the perfect croissants, I’m at my 5th try
Here’s some pictures of them. Taste absolutely delicious, look pretty good too ! So far the best I ever made.
I just find the inside not honeycombed enough; if you have any tips regarding this I’m down ! And I’m wondering if it does not come from the proofing, I’ve trouble telling when they’re perfectly proofed
Thanks you all !
by Soggy_Construction_2
4 Comments
No tips from me unfortunately, but I do think they look beautiful!
They look fantastic! They appear incredibly puffed up in pictures 3 and 4, so I don’t think you’re underproofing. If they’re proofed properly, they’ll jiggle when you gently shake the pan, and I’m pretty sure I can ‘see’ that jiggle through those photos.
However, the layers look a bit melty. Do you know the temperature at which you’re proofing? I’d guess it’s a little bit above ideal, and the butter is getting too warm. You can see this in the end result, a croissant by all accounts on the outside, but essentially brioche on the inside. Undoubtedly, at some point in the process, your butter is getting too warm.
CONGRATS, the look beautiful on the outside, on tip i have for proofing is they’re done when you can safetly jiggle em without collapsing em
So flakey…… looks so good