After such a successful Tuesday with reaching over 100 followers (thank you again lovelies!) I thought it good timing to tell you about my recent not so successful bake – I’m hoping it’s all going to balance out!
You may remember last year I tired my hand at a “cheats” way at making homemade croissants, the recipe courtesy of the mother in law. Did you read it? If not, you can catch it here. She usually uses the recipe for Raspberry Danish, but said it would work just as well for croissants .. and she was right! But I really wanted to try and make them the so called “proper way” with the big slab of butter and a lot of rolls and folds. I was fully aware of the time it would take, that wasn’t so much the issue. Although looking back, 2 days to prepare before baking for them to go horribly wrong is a little frustrating, but it hasn’t stopped me from wanting to try again!
Now this might seem like a strange post, writing about a bake that went horribly wrong. But I think its really important to share experiences, good or bad, as there is always someone out there that will give a helping hand and a few helpful pointers.
I followed the recipe to the dot, and the dough looked exactly like I thought it should. It rolled out neatly and the butter seemed to hold itself in place, no nasty spillages or crumbling dough. They then went in the oven and browned nicely, they crisped around the edges and when you cut into them you could see the different folds to give that croissant texture (well .. you could see a few folds ..). But they just didn’t taste like a croissant! They were dense and heavy – they just didn’t have that soft buttery texture that you just know it should have!
So I spent the afternoon reading “What is wrong with my croissants” to see if I could get a better understanding of what I did wrong. It turns out it could have been a number of reasons – it could be that I did not layer the butter well enough or create enough layers, to encourage that flakiness in the oven.
Or it could have been under-proofed, no, they were definitely under-proofed – I now know they need to be left for a long, long while before being popped in the oven, something I have to admit I didn’t do (my bad!) I could clearly see that my croissant had not double in size like they should have. Patience is an acquired skill .. But into the oven they went and guess what happened? Pools of melted butter leaked out from my croissants when they were baked, indicating that they are heavily under-proofed. Disaster!
I think I definitely have a long way to go, but from reading various articles and blogs online, it takes most people a good few tries before they get it right. It seems croissants depend on so many things, the temperature of the dough, the butter, the oven! It’s all about trying to find out what works for you in your kitchen and your working environment.
I’m keen to master the art of croissant making as they really are one of my favourite breakfast foods. And recently making homemade jam means croissants are just asking to be made to accompany that! But as they say, practice makes perfect .. and there is always third time lucky! I guess it’s back to the drawing board, probably for a few more infuriating wrong batches, leaky dough and overcooked edges, but we’ll get there in the end .. Well, fingers crossed anyway!
I wonder if pan au chocolat’s are any easier …
Have you got a recipe you can share for the perfect croissant?
Have you had a go at making some for yourself? I’d love to know your experiences :)