How to make a very fluffy croissant?

Asked Dec 18 '20 at 10:46

Active Dec 18 '20 at 10:46

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I've been trying to master the croissant for the last 3 months, and right now I really want to have the honeycomb view inside of it. Unfortunately, this was the maximum that I have reached:

How to come to this point?

PS: Right now doing a recipe that I make a dough (flour, water, sugar, salt, yeast), put in the fridge. After 1h, laminate the dough, chill, laminate again. Let it overnight before final stretch and croissant shape.

Let it rise for 2 hours before going to oven.

asked Dec 18 '20 at 10:46

Ramon Medeiros

Those look pale, your oven may not be hot enough. – GdD Dec 18 '20 at 10:56
Yeah, I will let it more time there – Ramon Medeiros Dec 18 '20 at 11:20
That's not necessarily right, what temperature is your oven? – GdD Dec 18 '20 at 11:21
180c. Should I bump to 200c? – Ramon Medeiros Dec 18 '20 at 11:31
2

Yes, you need to turn it up, I bake croissants at 210c (non-fan), then turn down to 200 half-way through. If they are getting too brown too soon turn it down to 190c. If you want to keep it simple set the oven to 205c. – GdD Dec 18 '20 at 11:33

How to make a very fluffy croissant?

0 Answers0