My Croissants won't rise properly
Hi, all! I'll try to make this short.
When I learned to make croissants 35 years ago in Barrie, Ontario, Canada (elevation about 700 ft. above sea level) they were always perfect.
For the past 21 years I have lived near Salt Lake City, Utah, USA (elevation about 4500 ft. above sea level) and have NEVER had successful croissants since moving here!
I've only made them three times, since I am so discouraged after my flop, I'll go years before attempting to make them again!
I'm fairly certain the elevation has a lot to do with the problem (they'll only rise so far, and then they stop rising). They end up looking like Pillsbury Cresent Rolls; how embarrassing!!!
So...what am I missing? What wonderful tip can you offer that will re-establish my joy in making my beloved croissants again?
Help me, OBeWan Kennobe; you're my only hope!
Have you tried different butter? Butter contains varying amounts of water, and therefore has (inversely) varying amounts of fat. High-fat low-moisture butter really helps.
Hmmm...I've never considered butter being a problem. But I don't use cheap butter, and of course it's REAL butter. I'll ponder that. Thank you for the thought.
A lot of butter (yes the real stuff and not cheap) is still a problem because of its too-high moisture content, for things like croissants and cookies that contain it in large quantities.