The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

A croissant that shatters!

dance's picture
dance

A croissant that shatters!

So I've tried lots of different croissant recipes.

Paul Hollywood's, Reddit user Pa_Baker's, some crazy wholemeal sourdough ones that were hyped up to be amazing but were actually crap and various other recipes I've found online. I've tried different folds and different oven temperatures. I've tried leaving out the final rise and I've tried opting for an overnight rise.

I'd like a crumb like the weekend baker recipe  (which I must admit I haven't tried yet!)

My last croissants with Pa_Baker's were good, but no better than the Paul Hollywood recipe I started my croissant journey off with.

I am being careful to avoid introducing too much flour during the butter incorporation stage.

All I want is a croissant that isn't bready, doesn't go flat and ideally shatters in the mouth. I don't want an overly chewy croissant particularly.

I do note that when I make croissants I struggle to get lots of rolls - I tend to run out of triangle - I'd like this but invariably only ever manage something that looks like this !

HELP!

I'd definitely be trying the lazy baker Fresh Loaf recipe were it not for the fact that he/she, like me, doesn't appear to get many rolls out of his/her croissants and they appear quite similar to the croissies I'm making at the moment. His/her croissants looks great, though! :-)

Thanks!!!

Dsr303's picture
Dsr303

I use Julia Child's recipe..I came across it in one of her baking books..They are fabulous

gary.turner's picture
gary.turner

txfarmer has written a number of treatises on baking croissants. I don't think you will find a more educational series on the subject anywhere.

Specifically, the life lessons can be found here.

gary