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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?
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river_hart1811d agoTop Commenter
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.
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piper17511d ago
Ugh, tell me about it. My first attempt was basically a butter puddle with flour in it.
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