Most likely it is an accumulation of things going sideways. Several factors can be the cause of this. My croissants have a bread-like crumb and no layers. One small mistake is no problem but several small mistakes add up! There is no way to hide little mistakes in your technique when making croissants, so work very precise and follow the instructions to the letter. There is no substitute for practice and experience. My first attempt croissants look nothing like the ones in your pictures! What did I do wrong?ĭo not expect to get perfect croissants the very first time you try to make croissants, most people need to make them 3 to 4 times to get the general feeling for the process. The key is to keep the butter solid between the layers of dough, this is what gives the croissant its flakiness. This way you will have more time for the whole process and less chance of butter being absorbed by the dough. What is your best advice?Ĭhoose a cold day with a room temperature below 20 ✬ / 68 ✯ for your first attempt. Take a look at our one day version of this recipe too. The three day croissant recipe schedule is done for the right planning of the whole process so you can make your croissants on the third day in the morning, but of course you can take less time if this fits your timing better. Now lets get to the point of your very valid questions! If not, just put your question in a comment below. Pretty sure your question will be answered here. We composed a list of the top questions with our answers. FACQ is still a work in progress, but we published it because it could hopefully already be useful…Ī lot of (first time) croissant bakers ask pretty much the same questions when tackling this challenging pastry.
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