First time croissants - postmortem?
Very new to yeast baking, and this is my first post on TFL!
The following photos are from the first time I've made croissants (though I have known how to do puff pastry I guess).
While it was absolutely delicious (and goes straight to my waistline), I wanted to ask if anyone has advice on these issues:
- The egg wash seems to brown a lot faster than the rest of the croissants. I used a whole egg with a dash of 2% milk. Any suggestions? It also tastes a little too distinctly eggy for parts of it.
- Crumbs seem a bit uneven at the center. Is the diagnosis that I rolled too tightly at the beginning? Or is that something else (e.g. lamination or if I can proof even more)?
Appreciate the advice!
(Shaped pre-proof dough, forgot to take a photo of the proofed ones)
Looks great. I’d gladly eat those!
Thanks!
My egg wash is 1 egg and 1 generous teaspoon water, not milk...
I would say you are not rolling them quite thin enough..... try a little thinner. The thickness you show is about what you should have after proofing. There could/should be another "step".
When forming, first stretch the short ends sideways a bit. Then holding the tip, slightly stretch as you roll up. Nothing too extreme.
Thanks for the comments! Good point about rolling the dough thin enough. I felt I was in a bit of a rush to have the butter not melt, so I didn't roll it as much as I could.
Will also give the egg wash a try!
Love croissants! You should aim for 3-4mm thickness for you final lamination before cutting and shaping, that is if your doing 3-4-3 folding or 25 layers in total, anything more than that will have to be thicker.
to be honest your crumb looks like it has a very good proofing, for egg wash I use milk and a pinch of salt and mix it really well then sift, apply after shaping then apply again before baking..