My husband has been chasing croissant perfection for a long time. I think he’s getting really close. Would love honest feedback from people who know their pastries.
My husband has been chasing croissant perfection for a long time. I think he’s getting really close. Would love honest feedback from people who know their pastries.
by Agile_Firefighter267
34 Comments
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TyrannicTater
I’m a professional croissant eater, and I can tell you he’s reached perfection.
Flaky_Use_7140
Very good result!
I think it can do a tad more with proofing, the honeycomb could be a little bit more uniform in size. Maybe 10-15 minutes.
Ever so slightly undercooked at the base. I would suggest either using perforated mats or bake on a perforated sheet pan, I’ve even seen some places bake on a wire racks/ perforated mat.
Also, not too much of an issue but I think the edges have dried out a little bit too much for my liking. Perhaps a lower temperature for longer.
Overall it’s so good considering it’s all made at home! Home oven + proofing conditions aren’t always ideal so it’s definitely a brag! 🙌👏🏻
Jase1138
Wow, those layers are stunning! The crumb looks right light and airy – you’re almost there!
thedeafbadger
He needs to keep practicing. Like a LOT. But then you’re probably wondering what to do with all those practice croissants. I will take them off your hands for you. Don’t worry, with my advanced analysis, I will be able to tell you precisely where he needs to focus his efforts to reach perfection.
hobbitfeet
Where did you find this husband. Mine has never once chased croissant perfection.
Agile_Firefighter267
I just read all of these comments out loud to him and he was so shocked and flattered all very kind comments. Thank you so much and thank you for everyone who commented advice.
cherrybounce
what do you think is wrong with them?
upsidedowntoker
He needs to keep trying and send them to me for quality testing.
clzair
It looks great!! I would proof them a teeny bit longer personally. Maybe at a lower temp but it’s hard to say without knowing his process! They could be taller and the bottoms could also be less smushed – the longer proof should help that. Would love to see an outside pic too!!!
sfmerv
I worked in a bakery and made about 200-300 croissants a week. Those look perfect
FuFmeFitall
I’d fuck with that
dingdangdoodles
I would eat TF out of that
DownwardSpirals
So is he single, by any chance?
Haha… Just playing… I’m a guy… but… is he?
NeoNinjaG
It’s beautiful 😍
gloweNZ
Tick!
DoTheRightThing1976
Wow!! They look great!
KingNothing
Looks over baked.
VanillaLink_Official
What a lovely flaky croissant! It’s Paris from the very first bite.
Cerlyn
My response seeing the pic before the title was “ooooh fuck you” just out of pure jealousy that someone else got these croissants looking so perfect. I need to try them to give my final verdict and await your express delivery shipment of 1 dozen for final judgement
Icy_Chemist_1725
First off, any changes he makes, I recommend only making one change for each batch, and after trying a change, if it doesn’t fix it or makes it worse, discard that change completely and try another change. Classic troubleshooting to isolate the root cause of the issue.
It looks to me like he can adjust his proofing. Either a little more temp/humidity OR longer time if that is possible.
I can see a little bit of crush to the outer layers on the top and bottom.
-Those could be due to the outside of the dough getting a little too warm while rolling it out and then the pressure sort of crushes the layers a little to the point that they don’t form the pockets required to build up gas and separate. *(doubtful though as it normally creates a “band” of crushed layers throughout the dough, not just on the edges)* -I’ve also seen this happen when people are a bit too rough with the final stretch before shaping or letting the dough get too warm while shaping the dough. *(this would also caused the crushed layers throughout the dough, not the just the outside)* -It could also possible be due to rolling the croissants too tightly when forming them*(this is probably not the case as the middle has a good crumb)* -The end of the dough could have gotten stretched too much before shaping, which would primarily effect the outer layers. This is actually really common and I’ve done it many times while stretching before shaping. -It can also be caused by too high of a temperature while proofing where the outside gets warmer much faster than the outside and then sort of deflates by the time the inside is proofed. -It can also happen if you proof at too low of a temp and proof too long, where the outside(both top and bottom) collapse/deflate a little bit. -It can also happen if you are too rough with the puffy/proofed dough while putting on your egg wash.(I double this is the case, but definitely be aware of that when egg washing).
The butter is a barrier for that traps the C02 gas while fermenting and baking. If that barrier gets “cracked” enough, that CO2 escapes instead of filling it like a balloon.
If he is looking for a more open crumb(bigger holes), he can also try a [recipe with less layers](https://www.instagram.com/p/CH3Y9IWBwbR/?hl=en) with an english lock in and a single and a double fold(3-4-3). Many people do and english lock in and 3 single folds (3-3-3-3), which has [more layers and a smaller and more delicate crumb](https://www.instagram.com/p/CD-i1OkBZpP/?hl=en). Links are from things I baked just to give an example of how big of a difference those folds make in the crumb and to show I’ve walked the walk with croissants.
Wonderful croissants. I have no doubt that world-class croissants are in his near-future. Please let us know if any of our comments helped in his troubleshooting process!
I am happy to answer any questions he might have!
AttitudeImmediate
Ooh-la-la
Ok_Reputation9941
He is there I went to school for pastry chef he’s there by luck. I hope it is nice and buttery. It’s perfect. Looks amazing.
Infinite_Lawyer1282
What makes a croissant taste good to you? Like comparing one high quality bakery to another, what determines a heavenly good croissant? I know it’s a lot of factors that goes into it but is it high quality ingredients? The technique? How much sugar? Type of yeast? The hand temperature of the baker when kneading? Location?
slushpubbie
As a professional baker who makes ~120 of these a week – Your husband has absolutely smashed it!
talkamongstyerselves
Yeah something about opening a croissant and it looks like that is massive satisfaction and the feeling you conquered the dough. It’s a true sign of control over the process 😉
Hermiona1
It doesn’t get better than this
Winter-Win2503
I’m sitting next to my good friend and French pastry chef, she said ‘this is a good croissant yes’
Farihaishere
this is perfect!!
SuperJen411
I thought I was in r/questforperfection
Maybe he should be?
3lueMoon
I’m gonna need to try them before I can share any feedback. Feel free to send me some samples and I’ll give you the verdict.
rebkh
Can’t tell from photo – please send batch and I will provide feedback.
DieIsaac
Are your fingers buttery when touching them? then yes. perfection!
super_banned_
For in-home baking—and honestly even in a commercial setting—these look amazing. I’d love to see the exterior. I hate to see perfectly laminated croissants that are pale on the outside 😤
34 Comments
**Please read this comment carefully.** You are not in trouble! The AutoMod removed your comment or post because the karma requirements were not satisfied for the r/Baking subreddit. This rule is in place to fight spam. Check the sidebar for karma requirements; the more you comment and post in r/Baking, the more karma you will gain!
A moderator will manually review your post or comment, ideally within 24 hours. **Contacting the mod team to ask for your post to be approved slows down the review process** and may result in a penalty for wasting mod resources.
The mod team is a group of volunteers. We appreciate your cooperation with this process. Thank you!
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I’m a professional croissant eater, and I can tell you he’s reached perfection.
Very good result!
I think it can do a tad more with proofing, the honeycomb could be a little bit more uniform in size. Maybe 10-15 minutes.
Ever so slightly undercooked at the base. I would suggest either using perforated mats or bake on a perforated sheet pan, I’ve even seen some places bake on a wire racks/ perforated mat.
Also, not too much of an issue but I think the edges have dried out a little bit too much for my liking. Perhaps a lower temperature for longer.
Overall it’s so good considering it’s all made at home! Home oven + proofing conditions aren’t always ideal so it’s definitely a brag! 🙌👏🏻
Wow, those layers are stunning! The crumb looks right light and airy – you’re almost there!
He needs to keep practicing. Like a LOT. But then you’re probably wondering what to do with all those practice croissants. I will take them off your hands for you. Don’t worry, with my advanced analysis, I will be able to tell you precisely where he needs to focus his efforts to reach perfection.
Where did you find this husband. Mine has never once chased croissant perfection.
I just read all of these comments out loud to him and he was so shocked and flattered all very kind comments. Thank you so much and thank you for everyone who commented advice.
what do you think is wrong with them?
He needs to keep trying and send them to me for quality testing.
It looks great!! I would proof them a teeny bit longer personally. Maybe at a lower temp but it’s hard to say without knowing his process! They could be taller and the bottoms could also be less smushed – the longer proof should help that. Would love to see an outside pic too!!!
I worked in a bakery and made about 200-300 croissants a week. Those look perfect
I’d fuck with that
I would eat TF out of that
So is he single, by any chance?
Haha… Just playing… I’m a guy… but… is he?
It’s beautiful 😍
Tick!
Wow!! They look great!
Looks over baked.
What a lovely flaky croissant! It’s Paris from the very first bite.
My response seeing the pic before the title was “ooooh fuck you” just out of pure jealousy that someone else got these croissants looking so perfect. I need to try them to give my final verdict and await your express delivery shipment of 1 dozen for final judgement
First off, any changes he makes, I recommend only making one change for each batch, and after trying a change, if it doesn’t fix it or makes it worse, discard that change completely and try another change. Classic troubleshooting to isolate the root cause of the issue.
It looks to me like he can adjust his proofing. Either a little more temp/humidity OR longer time if that is possible.
I can see a little bit of crush to the outer layers on the top and bottom.
-Those could be due to the outside of the dough getting a little too warm while rolling it out and then the pressure sort of crushes the layers a little to the point that they don’t form the pockets required to build up gas and separate. *(doubtful though as it normally creates a “band” of crushed layers throughout the dough, not just on the edges)*
-I’ve also seen this happen when people are a bit too rough with the final stretch before shaping or letting the dough get too warm while shaping the dough. *(this would also caused the crushed layers throughout the dough, not the just the outside)*
-It could also possible be due to rolling the croissants too tightly when forming them*(this is probably not the case as the middle has a good crumb)*
-The end of the dough could have gotten stretched too much before shaping, which would primarily effect the outer layers. This is actually really common and I’ve done it many times while stretching before shaping.
-It can also be caused by too high of a temperature while proofing where the outside gets warmer much faster than the outside and then sort of deflates by the time the inside is proofed.
-It can also happen if you proof at too low of a temp and proof too long, where the outside(both top and bottom) collapse/deflate a little bit.
-It can also happen if you are too rough with the puffy/proofed dough while putting on your egg wash.(I double this is the case, but definitely be aware of that when egg washing).
The butter is a barrier for that traps the C02 gas while fermenting and baking. If that barrier gets “cracked” enough, that CO2 escapes instead of filling it like a balloon.
If he is looking for a more open crumb(bigger holes), he can also try a [recipe with less layers](https://www.instagram.com/p/CH3Y9IWBwbR/?hl=en) with an english lock in and a single and a double fold(3-4-3). Many people do and english lock in and 3 single folds (3-3-3-3), which has [more layers and a smaller and more delicate crumb](https://www.instagram.com/p/CD-i1OkBZpP/?hl=en). Links are from things I baked just to give an example of how big of a difference those folds make in the crumb and to show I’ve walked the walk with croissants.
Wonderful croissants. I have no doubt that world-class croissants are in his near-future. Please let us know if any of our comments helped in his troubleshooting process!
I am happy to answer any questions he might have!
Ooh-la-la
He is there I went to school for pastry chef he’s there by luck. I hope it is nice and buttery. It’s perfect. Looks amazing.
What makes a croissant taste good to you? Like comparing one high quality bakery to another, what determines a heavenly good croissant? I know it’s a lot of factors that goes into it but is it high quality ingredients? The technique? How much sugar? Type of yeast? The hand temperature of the baker when kneading? Location?
As a professional baker who makes ~120 of these a week – Your husband has absolutely smashed it!
Yeah something about opening a croissant and it looks like that is massive satisfaction and the feeling you conquered the dough. It’s a true sign of control over the process 😉
It doesn’t get better than this
I’m sitting next to my good friend and French pastry chef, she said ‘this is a good croissant yes’
this is perfect!!
I thought I was in r/questforperfection
Maybe he should be?
I’m gonna need to try them before I can share any feedback. Feel free to send me some samples and I’ll give you the verdict.
Can’t tell from photo – please send batch and I will provide feedback.
Are your fingers buttery when touching them? then yes. perfection!
For in-home baking—and honestly even in a commercial setting—these look amazing. I’d love to see the exterior. I hate to see perfectly laminated croissants that are pale on the outside 😤