this is actually the best crumb I’ve achieved in a croissant so far but I can’t help but notice it’s not as puffy and slightly flat. Is the issue underproofing? No butter leaked out during the baking process and it’s a small croissant in general (I had issues rolling it out as the dough began to tear 😭). Any feedback is greatly appreciated!
by honeybee_aok
7 Comments
Looks great to me. Not every croissant needs to look like those AI smooth looking ones. The ones you made look more welcoming to me.looks more real if it makes any sense
French here, I don’t know, but according to the saliva coming from the right side of my mouth, these look like very “artisanal” croissants, the ones made by the artisan and not frozen received in a box. Those ones, you just eat them with NOTHING AT ALL, as it’d be a sin to do so : therefore, I’d love to taste them for you, and even finish your entire batch if you don’t like to see them 🤤🤤🤤🤤
Seems a bit under proofed and maybe a bit overworked? What was the baking time a temp?
It’s so flaky and golden brown!😍 Imho crumb doesn’t look underproofed. If they were jiggly before baking it should be enough. To make them higher, you can try cutting longer and thinner triangles and rolling slighty tighter. Dough tearing : sufficient rest between folds, keep the laminated dough cold, dust enough flour to prevent sticking to the table. Haven’t eaten a croissant for a while, now I want one!
No, they’re under-eaten. Chomp chomp
Yup, a wee bit. But they look great!
Looks great!