My aim was to get a croissant which is buttery and flaky, but still has the melt in the mouth centre, and gives a “custardy feeling “.
Studying Anna Olson techniques, Chef Ramsay methods, reading “classic croissant by Jeffrey Hamelman” ; these were my inspiration.
We need plenty of time, patience and, of course, butter to make it incredible.
So with all my knowledge of croissant; here are some tips –
- First of all, it is very important to measure the ingredients correctly.
- Don’t over-knead; too much gluten will give a bread like feeling.
- It is best to make them on a cold day, that helps the butter stay in layers, and we can work better.
- Too much of fumbling and squeezing the dough triangles will damage the light and beautiful layers.
- A crucial thing is, neatness while adding the rolled out butter; if the butter does not fit neatly right to the edge of the dough, it will end up with no butter in those parts of croissant.
- It is very important to keep everything cool, as we work.
- The method of folding is composed of two double turns and one single turn.
- Treat the dough like a new born baby; very gently, with so much care.
- Too long handling and too short relaxing time in between, will make the dough very difficult to work with.
- Do brush of the excess flour while folding the layers…
Do not forget to share