The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Croissants leaking butter

wumingxuan's picture
wumingxuan

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. 

Yippee's picture
Yippee

Until at least doubled will likely solve the butter-leaking problem.

Yippee

wumingxuan's picture
wumingxuan

Thanks for the tip, the croissants already doubled in size before baking though. I'm worried about over-proofing if I wait any longer. Also the top halves of the croissants are fine. Any idea if it could be an ove temperature issue? 

Baking Soul's picture
Baking Soul

It happened with me when i made croissant at home using normal butter, the way i dealt with it is baking at lower temperature to allow more time for heat to penetrate.