The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

croissant too flaky

gm15786's picture

croissant too flaky

Trying to perfect my croissants. But the end result though tastes good is too flaky.When cool and I and slice it the croissant falls apart. If I put in a plastic  bag overnight they are fine the next day. I do not egg wash and bake in a convection oven @ 375 for 15 minutes. Any advice would be appreciated.

ds99302's picture

Post the recipe you're using.  Have you tried other recipes?  If so then does it happen with all of them?  When you pull one apart, does it pull apart like a piece of bread or does it shatter like puff pastry?