Croissant?

I tried the CS Croissant recipe several times and I’m still not satisfied with the flakiness - it’s close to perfection but that’s not good enough for me

compared to the professional made below.

Any hint?

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brian_martin2001

Which croissant revote did you use?

Where did the croissants in the lower image come from?

boris_855476

@brian In the photos above - the upper one in mine, the lower are from the French bakery Paremi in Vienna.

This croissant shows one from Paremi

I had the chance to talk to the french baker there and showed him the photos of my croissant.

Paremi's French bakers sobering opinion:

- my croissant doesn’t look for a frenchman like a croissant

- butter / dough ratio must be 2 part dough (not flour), 1 part butter

- dough to wet or to wet environment when resting

- maybe I used not enough yeast

- between each turn the dough must be placed at least for an hour in the fridge

- maybe the flour was not proper so…

...I took the chance to buy the original French flour T65 they use in their bakery.

I shall try with more butter&yeast and the new flour again - I give not up so easy...

Anyhow, the French baker conceded that they use machines for the production at the bakery and that is very hard for any individual to match their high standard by handicraft at home.

fisher23

Which ChefSteps recipe did you use? Both are Studio Pass recipes.

boris_855476

@John_Fisher_218893

Thanks for asking - I used:

https://www.chefsteps.com/activities/the-secret-to-mastering-croissants-at-home

fisher23

With a little practice yours can look just as good, it doesn't appear that your butter was kept cold enough to get the flaky layers you are wanting. The dough and the butter block must be cold and the same temperature when they are combined. You might try pre heating your oven to 400'F/200'C (with convection fan on) then turn it to 350'F/177'C after putting them in the oven.

boris_855476

@John_Fisher_218893 I think you right, It's the warm butter. I was alway inpatient and hastened the rollout - so next time I shall hold myself back and play it cool :-)

So I'm getting better and better...

boris_855476

I located the problem (s):

- Our butter is given an unknown add-on to allow people to smear butter on their bread when it comes from the fridge.

- baking with the vent on is not working - better use the oven with top-bottom heat only

So I used the butter brick right out of the fridge and heated the oven to 220º Celsius and lowered the temperature to 180º when putting the croissants in the oven for 17 minutes.

It works far better now - I'm still not satisfied

, but I think Im on the right track

What I really like is that they have now a irresistible crunchy bite

Dan_Kerr_1265269

Don't worry, it looks perfect. Please tell me what is the best filling to use for it? I often eat croissants, as they are easy to eat for breakfast, especially if they are eaten instead of with delicious coffee, I think this is the perfect breakfast. I often tried to make my own croissants, but I always had some problems... In addition to croissants, I also love eclairs very much, I even found a place where they sell the best eclairs in the world. I visit this place several times a week for a snack and do not regret it at all. Yes, I have to go to the gym more often, but it's worth it! I think you should all try these eclairs.