February 5, 2016 - 7:16am
Croissant help
So, I made my first batch of croissants. Overall I am okay with them, but I was wondering if anyone had any thoughts on where I went wrong--I used non-European butter AND I've never done a laminated dough before so I don't know if it was my butter or my technique that left them kind of dense and undefined. These were proofed from frozen for about 10 hours. They were pretty jiggly when I put them in, but I may proof the remaining frozen dough for closer to 12 or 14 to see what happens.
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Hi!! Did you refrigerate the dough for long enough between each turn? I had some turn out similarly one time and I'm pretty sure that it was because I wasn't letting the butter harden up enough in between the turns. If it's not really cold the butter melts and then the lamination won't work.
They look delicious all the same!!
Nicki
Thanks, Nicki. That could be it--I rested them in the fridge for half an hour between turns but perhaps I'll try longer next time. I was just so excited about them that I couldn't bear to wait longer than necessary to do the next step!
..and it's country of origin is not as important as the percentage of butter fat. And making sure it's unsalted too. That's because there's too much water in <82% fat butter (and salted butter) which results in the kind of dense, doughy croissants you're talking about. That's because whilst some water is good - in the oven it turns to steam which helps separate the layers - too much simply makes those layers soggy and they congeal together.
Anyhow, congrats on attempting a laminated dough. Not many people do. My first croissants were a lot worse than these. Maybe next time track down some 82% of higher butter? Oh, and when you thaw them, wait until they soft and puffy before baking.
Good luck.
Yeah, RoundhayBaker, that was one of my concerns. I bought some Plugra for this weekend's attempt. I had bought some challenge but I mistakenly grabbed the normal, not the European style, so I knew my fat content was off but figured I'd give it a go anyway. I'd be thrilled if that was all it was--baking and eating too many batches of croissants to troubleshoot them is tasty, but rough on my wardrobe.
just a little bit over proofing too? Hard to tell though - I've had a few that have gone a bit more "bready" than flaky when they've been overproofed. I've not tried freezing dough though -tonights will be made up and put at the bottom of the fridge and proofed & baked in the morning.
President butter is 82% if you can get it - it's very expensive though. I buy butter by the 4Kg stick and it doesn't have a label on it, but UK butter is supposed to be minimum 80% fat though. (However, I know that a French boulangerie some 30 miles away uses the same stuff and their croissants are always very good)
-Gordon