Vent: A customer said my croissants were 'dense like bread' and it stung

They left a review online saying they were expecting layers that flaked apart, but got something more like a roll. I checked my process and realized I was rushing the folds, only giving the dough 30 minutes to chill between each one in my warm kitchen. Now I set a timer for a full hour between folds, no matter what, and keep the room cooler. The difference in the final bake is huge, way more defined layers. Has anyone else had a simple timing tweak fix a major texture problem?

3 comments

3 Comments

holly_gonzalez611mo ago

4 hours minimum in my fridge and I still get a dense crumb sometimes. Honestly @piper175 probably nailed it with that butter puddle comment though. Some of us just don't have the patience for this stuff and it shows in the bake.

river_hart182mo ago

That's a classic pastry lesson right there. Temperature and patience are everything with laminated dough. Glad you figured it out and stuck with it.

piper1752mo ago

Ugh, tell me about it. My first attempt was basically a butter puddle with flour in it.