Egg wash cracking croissants
ivebeen having a recent problem with my croissants, mainly only the chocolate ones. I don’t get the smooth sheen of egg wash after the bake, it is cracked and speckled abs often the egg wash layer just falls off with gentle handling.
the croissants are pulled from walk in and egg washed before proof and again before bake. They are proofed at 80 F for about 3 hours. The proofer is a heatcabinet/proofer, i do sometimes spray with water to avoid them drying out. Even with a high humidity setting I need to spray them. The egg wash is 3 eggs and one yolk.
any suggestions greatly appreciated, im
sorry I don’t have any pics! I just tried to upload a couple and for whatever reason it isn’t working.