The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Tips for Crispy Croissant?

  • Pin It
uberathlete's picture
uberathlete

Tips for Crispy Croissant?

Hi everyone. Just wondering if you folks have tips for making croissants crisp. What's the best way to make the outer layer crispy and last that way for a good amount of time? 

SylviaH's picture
SylviaH

Croissants are meant to be eaten the first day baked...but haven't we all wanted to enjoy them the second day ; ) .. you can slice it in half lengthwise and fill it with an almond paste/cream give them a light glaze and top with some slivered almonds, bake them shortly and top with some powered surgar they are wonderful one of my favorites.  Almond Crossiants!  Yummm


Sylvia

flournwater's picture
flournwater

Brushing the tops with a light coating of warmed honey just before loading into the oven will help.

uberathlete's picture
uberathlete

Hmm ... that's interesting. Would corn syrup be a good substitute?

flournwater's picture
flournwater

I don't think so.  Corn syrup is a manufacture product made from corn starch; honey is, IMO, a better choice for crisping up the crust.

swiggin's picture
swiggin

Perhaps you are away of this (and not what your asking), but using water instead of milk and/or eggs in the dough mix will give a better crust. I found the first time I used milk the croissants weren't crisp- as I had wanted, so switched to plain water and the results were more desirable. 


Seth

michinson's picture
michinson

I've done well with freezing the ones we haven't eaten up on the first day, then popping them into about a 400-degree oven for five to six minutes to thaw and re-crisp them.  


~Michelle