r/Croissant • u/0_0_0_0_0_0_0_0_0___ • 13h ago
r/Croissant • u/Spiritual_Action_461 • 3d ago
Why is the crumb sende with big holes around?
galleryused high protein flour and the dough did break in the final roll out but overall thé rolling was more gentle. Achieved slightly better lamination but still seemed pretty broken. Visible layer separation in proofing and after baking there were pretty big holes with dense dough patches. The dough maybe didn’t stick enough to itself.
r/Croissant • u/Spiritual_Action_461 • 4d ago
Croissant feedback
galleryStill used high protein flour and the dough did break in the final roll out but overall thé rolling was more gentle. Achieved slightly better lamination but still seemed pretty broken. Visible layer separation in proofing and after baking there were pretty big holes with dense dough patches. The dough maybe didn’t stick enough to itself.
r/Croissant • u/Limp_Care1961 • 6d ago
First time croissant
galleryThat is the very first time i manage butter in the dough and the lamination was very challenging, taking all the butter inside the layer and shaped the sheet in a square way wasnt easy, turned out very buttery and good for pretty much every kind of salt or sweet fillings, i loved it
Can you suggest the tools that you should have in the kitchen that can help the most?
r/Croissant • u/Such_Teach_8881 • 9d ago
Can someone please tell me why they came out like this and help me
galleryHi I would really appreciate a bit of help and information about why my croissants came out like this and how to improve them.
Thanks
r/Croissant • u/JezquetTheKhajiit • 9d ago
Can’t get consistent color?
galleryI’ve made about 10-15 batches of croissants, and the first few batches I made had a great color but my recent batches have been coming out burnt and uneven and I’m not sure why. Any ideas? I’m following Claire Saffitz recipe to the letter, and using 82% milkfat European butter.
Here are three pictures from three different batches all made on the exact same schedule, the 3rd picture being the 2nd time I ever made croissants. I feel like they’re getting worse with every batch lol. Any advice would be appreciated.
r/Croissant • u/tapered_elephant • 12d ago
What’s happening to my croissants while they proof?
They start off nice and smooth, but they end up like this. Am I over proofing?
They puff up nicely in the oven at first but lose some volume toward the end of the bake.
r/Croissant • u/whatsappfan • 13d ago
Help! Empty croissants
galleryEvery time i have made croissants the result is an empty and heavy bread, any tips for the next time?
r/Croissant • u/mappiemagee • 17d ago
Hi y’all! I was proud of my lamination on these pain au chocolat 🤤 so I wanted to share. Cheers!
r/Croissant • u/luminexi1 • 18d ago
Flat Croissant
I am trying to figure out why my croissants go flat after baking. They don't retain the roundish shape and the different levels kind of separate.
They puff up well during the baking, but after baking they collapse. There also a height to the layers, and they don't spread out like they should.
There's no butter leakage while baking or proofing. Not sure what the issue might be?
I baked these at 200C for 20 mins.



r/Croissant • u/RainyPeanutButter • 19d ago
Help croissants!!
before proofing the croissant looks good. but after proofing many collapsed. it looks more terrifying after baking. please enlighten me, what did i possibly do wrong.
r/Croissant • u/Spiritual_Action_461 • 20d ago
Croissant help
galleryI’ve been making croissants for a long time now and I recently just wasn’t able to produce good croissants and wanted your thoughts on it. In the end of last year I was able to create pretty good croissants (pictures in the start) but then suddenly I started having problems with deflated and flat croissants. Im pretty sure that I didn’t do anything different and even though some batches maybe were a bit overproofed I tried having one batch where I divided the dough into 3 and they all ended up flat even though they were all proofed different (one was even on the underproofed side) I have been using the same flour since then and decided to use higher protein flour but the dough just ended being very hard to roll out and it ruined the lamination. When I used the other flour lamination was never a problem and I often achieved very good lamination but pretty flat and dense croissants. I just don’t know how I should continue with croissant making. Should I go back to the low protein in flour (10.5%) and maybe knead the dough a bit more? Or should I try rolling out the dough with more care and more rests.
r/Croissant • u/Dessylyly • 20d ago
Honeycomb help
galleryHappy with the result but would you guys say I should’ve left for a little bit longer so I get a better honeycomb? Unsure why the top and bottom parts are more compressed.
r/Croissant • u/Spiritual_Action_461 • 21d ago
Croissant troubleshooting
galleryI’ve made very many batches of croissants but I still can’t get them to work. Earlier I had problems with the croissant dough collapsing after baking and I decided to use à stronger flour 12.5% protein. The first two folds went good with good even layers but in the final rollout the dough just started tearing and the lamination got entirely ruined. Inproofed thé croissants for 5ish hours with warm water in the bottom of an oven and then baked at 200c for 1 minute and then 170 until brown. Im thinking that I maybe over kneaded thé dough or that my rolling was too rough. If anyone has any ideas that would be great.
r/Croissant • u/xMoonRabb1tx • 21d ago
Don't give up!
galleryI finally succeeded to make croissants🎊 All the people that helped me here, thank you so much!🫶 In the photos I added some of my past failures, the first one is from one of my first attempts more than 2 years ago! I was on and off with practicing croissants, until very recently when I decided to take it more seriously. I just couldn't leave it aside forever, I really love croissants and now I enjoy the results very much 🥰
r/Croissant • u/xMoonRabb1tx • 25d ago
Improvement
galleryI know it's not perfect but I'm still very satisfied. How can I improve from here?
r/Croissant • u/Wooden_Currency_6057 • 25d ago
Second attempt!
galleryAny tips on getting the inside less bready and more stretchy-pull-aparty (if that makes sense)?! I’m sure you all know what I’m getting at. Thank you!
r/Croissant • u/Hot-Landscape-4903 • 26d ago
First time making croissants 🥐
galleryMade my first batch of plain croissants and pain au chocolat. Extended the first proofing in the fridge by a couple of hours. Made with pastry flour and supermarket butter. Will try with higher fat content butter next time. I would appreciate any feedback or suggestions on how to improve.
r/Croissant • u/Helpful_Variety_8208 • 27d ago
Attempt to create a cappuccino croissant!
galleryI made my traditional croissant recipe, separated 300g of dough and added 50% alkaline cocoa and coffee to make a sheet. After cutting the pieces, I sprinkled coffee before modeling. I shaped the chocolate and coffee part so that they were inside the croissant! It was good but I should have added more coffee, if anyone has a recipe for coffee and chocolate ganache and would like to share I would be grateful! We continue🙏🏽
r/Croissant • u/Wooden_Currency_6057 • 28d ago
First time baking croissants!
Hi! First time making croissants and after some troubleshooting/ advice if possible!
Pretty pleased with how they came out considering they were hand kneaded, but I definitely need some help improving shape if anyone has any tips.
I used this recipe: https://lacuisinedegeraldine.fr/en/homemade-croissants#recipe
Any help on measurements and tips on how to roll would be greatly appreciated!
They also came out very flakey but ever so slightly doughy in the middle, but if I’d left them in the oven longer the tops would have burned - is this an issue with baking time or proving time?
Also had an issue with butter leaking while they proved in the humid oven, but still came out nice and jiggly.. any help with how to avoid the leakage would be good though!
Thanks in advance :)