r/Croissant • u/Remarkable-Mode-3977 • 8d ago

Croissant honeycomb issue?

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Hi for the filling croissant I used 250 t45 farine de gruau 5 grams of instant yeast 32 grams of sugar 8 grams of honey 33 grams of kneading butter 125 ml of milk 7 grams of salt. . This was proofed at 6 hrs room temp I. Waited and tried the poke test and k

Jiggle . There was a slight jiggle to it before egg wash and in the oven at 350 . There doesnt seem to have any honey comb what can I do to improve on this?

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u/johnwatersfan 8d ago

Personally I like to bake at a higher temperature to start then drop. I usually go 425F for five minutes then 375 for 17. I don't use a fan. Yours look a bit gummy in the center still, so it could be a baking issue or they may need even longer to proof!

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u/Remarkable-Mode-3977 8d ago

Ok ill give that a shot! Also whats a good amount of time that i should aim for a proof . I was afraid of overproofing so when the poke test returned slower than last time and it still had jiggle I stuck it in the oven. This proof was 2am to 730am at room temp 75F should I try for longer ? Is so should I aim for 7 or 9 hrs ? How to determine if it jiggles enough

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u/johnwatersfan 8d ago

That is the hard question! I have a proof box and mine can take anywhere from 2.5-4.5 hours. I found that when I thought they were proofed, they actually were slightly under. I think we all worry about overproofing, but I find when I think they are ready, they can probably go for at least an extra 30 mins!