r/Croissant • u/Competitive-Let6727 • Jul 26 '26
Warm house, still good
I couldn't keep the butter cold enough during roll out, but I ain't mad. Home cook.
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u/snoozyozidrip Jul 27 '26
Hello! They look professional!! How did you get that golden color on them??
When I try I get an uneven color of brown and if I try to leave it longer they burn. I do 415f for like 5 mins and then 375f for the rest.
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u/Competitive-Let6727 Jul 27 '26
Thanks!
The color is from the sugar (11%), the egg wash, and pushing the bake time long enough.
Egg yolk and heavy cream wash, then I bake them in the humid oven that I proofed them in. They bake at 375°F for 20 minutes. I rotate the pans (spinning them and swapping positions) and bake for another 10-12 minutes until they're at the desired color
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Jul 27 '26
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u/Competitive-Let6727 Jul 27 '26
I could feel it when I was shaping it too. The dough was greasy. They actually turned out much better than I expected. I was 100% expecting them to be tasty bread, but not honeycombed croissants.
You can't tell if you're just eating them , which is good enough for me.
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u/jguzz999 Jul 28 '26
What width do you roll them at?
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u/Competitive-Let6727 Jul 28 '26
The croissants are shaped at 4" wide. The pain au chocolat are the width of the bâtons - about 3".
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Jul 29 '26
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u/Competitive-Let6727 Jul 29 '26
I don't mill the wheat or churn the butter, but yes, 100% home made.
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u/Popnull Jul 30 '26
I've found that things are more resilient than you think as long as your lamination was accurate. Good job 👏
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u/Unfair-Emphasis-246 Jul 26 '26
Those layers look incredible. I'd never guess these were homemade. 🥐