What can I use French flour for?
Milled in France from French wheat. It gives a light open textured loaf with a crisp crust. This flour is T65 for making bread and baguettes.
What butter is best for croissants?
Butter – Make sure you use unsalted! I only ever cook with unsalted butter so that I have full control of the salt content. Since most of the flavor of these croissants come from the butter, make sure to find a good quality brand. Egg – The egg doesn’t actually make it into the dough!
What went wrong with my croissants?
Your croissants were probably under-proofed. Just let them proof a bit longer so they get wobbly and increase visually in size. When under-proofed the butter tends to leak out from in between the layers and you end up with a butter puddle.
Does croissant dough rise in the fridge?
The croissants will not proof in the fridge, it’s usually a little too cold, the butter will solidify and most of the dough won’t be able to move. Just make sure you give yourself about an extra 30-45 mins for the croissants to come up to temp so they can start proofing.
How do you tell if your croissants are proofed?
Wherever you proof them, be sure the temperature is not so warm that the butter melts out of the dough. They will take 1-1/2 to 2 hours to fully proof. You’ll know they’re ready if you can see the layers of dough when the croissants are viewed from the side, and if you shake the sheets, the croissants will wiggle.
How many times should you laminate croissants?
The croissant dough must be rolled out and folded a total of four times to create the characteristic layers. The first folding is a little tricky because the dough is “rough” in the sense that the butter is still chunky and the dough hasn’t been kneaded.
Can I proof croissants overnight?
After shaping leave your croissants to proof for one hour at room temperature to kick start the proofing process. Then place them in the fridge overnight. Make sure no air can reach the croissants, otherwise they will dry out! It is best to place them in an airtight container on a piece of baking paper.
Can you fold croissants too much?
A classic French croissant has 55 layers (27 layers of butter), achieved with a French fold followed by 3 letter folds. Too many layers bring a risk of the butter getting too thin and melting into the dough.
How many folds do croissants have?
The result is very defined layers of dough separated by the butter. Traditionally croissants were laminated by covering 1/2 of the dough with butter, (known as the French lock in method of fat incorporation) and then giving three single folds or commonly referred to as three half turns.
Why does butter leak out of puff pastry?
When the butter is too cold and not pliable, as you rolled out the dough, the butter shattered into pieces instead of rolling out into a single sheet.