The Fresh Loaf

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Bouchon Croissant Recipe. Thoughts?!

atouchofiris's picture
atouchofiris

Bouchon Croissant Recipe. Thoughts?!

Hi Everyone!

I am new to this forum. I have been lurking for some time but I finally created an account because I am sure my friends are sick of me talking about croissant and pastries all the time. So, I am excited to join this forum and stop bothering my friends.

 

Over the weekend, I made croissants using Bouchon's croissant recipe. Overall, it was a solid recipe but I wanna adjust it to be more airy and fluffy with more pockets inside. Has anyone tried bouchon’s recipe? What are your thoughts and how did you adjust/modify it?

My thoughts: Great crust. Very flakey and crunchy. Even the next day, it still maintained a good crust. I’ve used Bruno’s recipe and in my humble opinion, it’s good the day of but the next day it wasn’t as crunchy.

Great flavor. I don’t know if it’s the expensive butter, poolish, or malt powder but the flavor was very good. Rich and buttery.

Downer: heavier dough, more dense, not as airy and fluffy with honeycomb.

Personally, I thought this recipe had way too much butter, definitely more than half. It's a recipe of 500g of AP and 330g of butter. I think next time, I will cut it down to 275-300g of butter. 

Also, the recipe calls for the dough to be in the freezer for 20 mins between each turn. Which is fine but I did mess up the lamination a bit because of that because the ice became became cold faster in the freezer and it shattered a bit so after that the 2nd turn,I just left my dough on the bench for 5-10 mins to bring the butter to room temp before continuing the roll. I should've know better but oh well, next time.

I really like the recipe but I want to maintain a good crust without the denseness, but I want more honeycomb and fluffy inside of croissant with a good crust on the outside Any suggestions on how I can adjust this?

Here are some pictures from Bouchon's recipe:

 

Inside (I did mess up on lamination slightly but the dough was a heavier dough and I knew it would be a more dense croissant)

And this is also where I'd like to adjust in the recipe to make the inside more honeycomby and fluffy.

 

And these are some croissants I made from other recipes:

 

This is a good recipe, from the youtuber "Magic Ingredients". I did adjust her recipe a wee bit to my personal preference. However, I still prefer the flavor from Bouchon's recipe. In terms of flavor wise, Bouchon's recipe is really tasty until I find a new recipe to try :).

 

And another one:

I liked the honeycomb and fluffiness of this one :) 

 

Thanks!

P4prik4's picture
P4prik4

https://reddit.com/r/VeganBaking/comments/ffn4h8/i_made_some_flaky_vegan_croissants_this_weekend/

saw this recipe (see comment) today.  

perhaps some of that method/recipe could incorporated into yours. 

suave's picture
suave

I have the book and your croissants don't really look similar to what Keller shows.  So I would not necessarily blame it on the recipe.

atouchofiris's picture
atouchofiris

Hello Sauve, it's not necessarily blaming. Have you read the content of my question?I am asking for suggestions on how to achieve a more honeycomb texture. I've also shared pictures to see what I can do, change or fix to achieve a more fluffy inside. It is indeed still a heavier dough than the usual recipes because it does contain more ingredients.  Have you tried the recipe yet?  I’d like to hear your thoughts as well. 

breadyandwaiting's picture
breadyandwaiting

I haven't tried this particular recipe yet, but I will say that interior structure often is more a result of execution of the recipe than the actual ingredients in the dough. (The butter for laminating, however, is critical.)

The structure of the croissant and lattices of the honeycomb come as a result of the laminating process and the proof -- if either is deficient, the interior will reveal it!

There are a lot of good resources on croissant making. One of the ones I referred to often is on this board: http://www.thefreshloaf.com/node/23342/croissant-sourdough-starter-txfarmer-vs-tx-summer

From the pictures it looks like your butter may be melting a little bit during lamination, and/or you may not be proofing the croissants for long enough before baking. Are you using the right butter? Also try to work in a cooler environment if possible, and experiment with letting the proof go a little on the longer side. (Maybe half a batch for one length, and another half for longer, to see the differences.)