The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Making croissants that stay soft

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urban.gecko's picture
urban.gecko

Making croissants that stay soft

Hi everyone - so I've made a few batches of croissants over the last couple of months using a variety of recipes and youtube videos I've found online. They usually come out amazing, but within a day (and sometimes within a few hours) are quite hard...warming them up in the microwave seems to soften them up a bit, but I'm just curious whether the croissants you can buy from grocery stores/coffee shops are made in a different way or with special preservatives, since I feel like those are made to stay soft for at least 2-3 days. I ask because I've been dying to reproduce an almond croissant (essentially a marzipan filled croissant) that I had at a coffee shop once, and it was the most amazing croissant I've ever eaten, even though it wasn't heated or anything. Soft, slightly chewy, and very flaky. I don't envision my current croissants would do very well since they're tough and hard once cool.

PaddyL's picture
PaddyL

I use a full pound of butter in my croissants, and they don't go hard and tough.  I also freeze the ones we're not going to be eating within about 36 hours, but since I'm generally making them in the late afternoon or early evening, they do last quite nicely until the next morning, or even the following afternoon.  I use a combination of recipes from Julia Child and Beth Hensperger.

SylviaH's picture
SylviaH

day old croissants and baked again.  One of my very favorite croissants is also the almond paste filled one.  There is a french bakery near here that sells out of them everyday..I think this is the way he makes his..I read that you use the day old croissants, they are sliced in half across the top,  fill them with a delicious almond paste and bake them again and sprinkle with a little powdered sugar...I will try it next time I bake croissants.


Sylvia

summerbaker's picture
summerbaker

Yes, yes yes!  One of my favorites too!


Summer

Ek's picture
Ek

Actually ,the original French recipe calls for the appliancation of sugar syrop as well.


In most of the Patisserie shops in France,it is a well known secret that the leftovers of the croissants that haven't been sold throughout the day,are being "recycled" the following morning by soaking them in a lukewarm sugar syrop (few seconds will do),and just after that applying the almond cream (creme aux amandes) as a filling or sometimes just to cover up the top of the croissant.


Traditinal almond cream is consisting of equal parts of almond meal,whole eggs, butter and suger all creamed together to create a fluffy light cream that can be stocked for several days in the fridge.


 


Ahh..and don't forget to sprinkle the top with some almond flakes as well!!


Bon Appetit !


 

urban.gecko's picture
urban.gecko

Thanks for the replies, everyone! This sugar syrop soak is an interesting idea - so are you saying that this makes the day-old croissants soft for the next day as well?


Ek - I tried to find a recipe for the almond filling online but couldn't find any - I was going to use marzipan, but it's a bit too expensive for me! I'll try this idea of mixing butter eggs sugar and almond meal together - sounds delicious. 


 


I'm going to try making croissants again tomorrow - wish me luck!

Ek's picture
Ek

It sure does ! ...it will even keep more than just one day.It just gives it all that extra moisture and you can even enhance the flavor by adding a few drop of almond essence. Remember to warm up your syrop to make it lukewarm for better absorbance of the liquid.


Actually,you can play around using some standard ready made croissants for this preparartion.You will be surprised with the results!


The almond cream is the same basic preparation being used for making this faboulus French fruit tarts.The important thing is to make sure your butter is a room temprature ,so that you start by working it first (with a hand whisk or by electronic mixer) and add your eggs gradually to make an homogeneous mixture.after that you simply mix in the sugar and the almond powder .


 


Good luck !

kimemerson's picture
kimemerson

I always make a lot of croissants but I freeze them as soon as they are cool. Then I simply take what I need each day, thaw them and heat in a toaster oven. Or I put the frozen ones in the toaster oven. In either case, I put the oven on very low heat. I make enough croissants that I know they won't last without freezing, so whether they will keep a day or so later isn't part of the discussion. Preservatives might help but that's counter intuitive to what I'm after.


As for microwaves, they are notorious for ruining any bread product so I wouldn't go near them.

Blue Moose Baker's picture
Blue Moose Baker

Hello,


I have never had trouble with hard croissants before.  The only trouble I have is that my croissants tend to go slightly soft after a day or so of storage and I have to put them back in the oven for about 5-10 minutes to crisp them up.  Here is a great recipe that produces fabulous croissants.  It is very well illustrated!  Good Luck!


http://www.finecooking.com/recipes/classic-croissants.aspx


 

urban.gecko's picture
urban.gecko

okay so I didn't end up making them today, but I love discovering new recipes. I'm going to try this one - interesting that they have an additional overnight rise of the yeast. Thanks for posting!

gilesb's picture
gilesb

Croissants are meant to be eaten when they're fresh so I wouldn't bother trying to make them last longer than a day.


Stale croissants have plenty of uses, such as for almond croissants described above, or for french toast, bread and butter pudding or as impromptu tart bases.


Alternatively you could freeze some of your shaped croissants before baking and then bake from frozen as you need them, rather than baking too many too many and have the leftovers go stale.