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Revisiting croissants. Help needed :)

Hayalshamsi's picture

Revisiting croissants. Help needed :)


Its been awhile since I’ve been on here, but I’ve recently delved back into the world of croissant making and wanted to get some opinions and advice.

I followed Bruno Albouze’s croissant recipe which asks to follow 1 double fold and 1 single fold in the lamination process.

I have 3 questions:

1. Is the honeycomb structure supposed to look like this?

2. When I ate it (admittedly I ate it 10mins after it got out of the oven), it was light but a little chewy. Not sure if this is because of the lamination style. Should I try another folding process to get it to be lighter?

3. Even though I eggwashed the croissants (using egg with salt) and baked for 21mins at 190C (fan), I still didn’t achieve a darker more golden shade. How do I achieve this?

Thank you for your time and knowledge!

Hayalshamsi's picture
foodforthought's picture


I think your honeycomb is looking great! The one in your hand looks huge or maybe your hands are small. I figure 825-875 g of laminated dough to a dozen croissants, so maybe you target differently?

The one you cut in half looks a little flat in the picture. I’m thinking you might try letting final proof go a little longer. I proof mine for 90-120 minutes, but am able to maintain a controlled 75° F (24° C).

Hot bread has a different texture from fully cooled bread. You don’t mention how the one you ate next day seemed. You also don’t mention how flaky the croissants seem. I judge my croissants by how many crumbs the deposit on my plate and my shirt…more is always better. :-)

I now bake mine at 375° F (190° C) for 15 minutes, then turn the oven down to 350° F (175° C) for 10-15 minutes. And I always use convection. I had trouble with butter leakage and burnt bottoms before I modified the bake.

Your rolls are looking good from here. Keep doing what you’re doing!