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Can we talk about how many bakeries in my town are underbaking their croissants?
I've tried croissants from 4 different shops in Springfield over the last month, and 3 of them had a raw, doughy center. It's not just a preference thing, it's a structural failure where the layers don't separate properly. Has anyone else run into this and figured out the exact oven temp or time that finally fixed it for them?
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iris_green844d ago
That raw, doughy center is the worst! I had the same problem until I started baking mine at 375 for 20 minutes, not 350. It made all the difference for the layers.
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julia8434d ago
Wait, 375 for 20 minutes? That seems way too hot and fast. Mine would burn on the outside for sure.
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