Croissants leaking butter
Hi there, my croissants turn out fine on top (flaky, crispy, puffed, visible layers) but are soggy on the bottom. Suspect it's because of butter leakage and the croissants sitting in butter during baking.
Any ideas what is causing the problem?
The ratio of flour to butter is about 1:0.55. I refrigerate the croissants overnight after lamination and proof for about 2 hours at 25oC/78oF. Baking temperature is 200oC/ 400 oF, for 20min.
Alternatively, does anyone have experience baking croissants on a rack? So the butter drips out and doesn't pool.