first attempt at croissants

Discussion in 'Pastry' started by Yok, Oct 5, 2016.

  1. Yok

    Yok Member

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    wasn't sure wether to post this in bread or pastry, coz croissants are kinda both lol

    Anyway, these are pics of my first attempt at croissants.... the dough was laminated well, i had no leakage during the baking, and the smell was great.....they tasted pretty good when baked, however they were just slightly stodgey.

    i'm unsure if it was because they were underbaked (18 mins at 200C) or if i just didn't roll them out thin enough, as it was difficult to roll out, the dough was very springy.

    Any tips on how i can improve my next attempt would be greatly appreciated :)
    Thanks
     

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    Yok, Oct 5, 2016
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  2. Yok

    Winterybella Well-Known Member

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    Sorry I have no tips but I felt I had to extend a warm welcome while I commenting on I want to someday make my own pastries. So first off "Welcome" Yok. I am smiling seeing your croissants because I recently attempted some dinner rolls with the same shape and my husband joked with every one I had a fail attempt at croissants.
    http://www.instructables.com/id/How-to-Make-Homemade-Croissants/
     
    Winterybella, Oct 5, 2016
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  3. Yok

    Corzhens Well-Known Member

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    I'm just looking at the photo and was hoping to get some recipe of croissant. You know, croissant is alien to us and it only emerged here about a decade. It is not very popular and can only be found in classy restaurants and upscale bake shops. I am not really aiming to bake croissant but I have a notion that my husband would be challenged to bake croissant for breakfast.
     
    Corzhens, Oct 6, 2016
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  4. Yok

    Mara Well-Known Member

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    The important thing is to ensure the oven is well preheated. Did you put them on the middle shelf? Usually I put them on the top shelf and bake them for 15 minutes. They cook pretty fast in the last few minutes and need heat to make them flaky.

    If they were stodgy then they were under baked, or the oven wasn't hot enough.
     
    Mara, Oct 6, 2016
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  5. Yok

    Yok Member

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    i always make sure my oven is preheated, however i did put them in the middle....since my oven is fan assisted, i didn't think that would matter....i'll try the top shelf next time :)
     
    Yok, Oct 6, 2016
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  6. Yok

    Becky Administrator

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    Wow, they look delicious! Excellent job considering it's your first attempt - you should be really proud!

    I think it might be the thickness of the dough - do you have a link to the recipe you followed? It's best to leave the dough in the fridge overnight before you make the croissants, so you might find that it is easier to roll out once it has had this rest period.
     
    Becky, Oct 7, 2016
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  7. Yok

    Yok Member

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    http://www.bbcgoodfood.com/recipes/croissants

    thats the recipe i used, but i only used a teaspoon of yeast as i do with my breads. I did leave the dough overnight, infact i prepared the night before, and it was the following afternoon by the time i shaped my croissants...thank you for your kind words :)
     
    Yok, Oct 7, 2016
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  8. Yok

    Becky Administrator

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    Ah ok, looks like a good recipe! I think you just need to be firm and persistent with rolling it out - maybe try using one of those rolling pins with bands on the edges so you know how thin it is.
     
    Becky, Oct 9, 2016
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  9. Yok

    justme4910 Well-Known Member

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    uuuh what is stodgy ? :)

    I made em once and they came out great,I made a thread about em,it is on here somewhere lol If I remember right,it had me to set it in the fridge 3 days,I worked it each day and to be sure and keep the dough cold for all the rolling ,yours do look pretty great
     
    justme4910, Dec 9, 2016
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  10. Yok

    justme4910 Well-Known Member

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    justme4910, Dec 9, 2016
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  11. Yok

    Becky Administrator

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    Stodgy means a heavy, dense texture ;)
     
    Becky, Dec 9, 2016
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    justme4910 Well-Known Member

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    ooh soggy or brick heavy ? :)
     
    justme4910, Jan 4, 2017
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  13. Yok

    ChesterV Well-Known Member

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    I would think "brick" heavy. As in the dough is too thick or "rubbery". Meaning they either sat for too long or there was too much flour worked into the dough.
     
    ChesterV, Jan 5, 2017
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  14. Yok

    Norcalbaker59 Well-Known Member

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    I can't recommend this site enough. I had excellent results using there recipe
    https://www.weekendbakery.com/posts/classic-french-croissant-recipe/
     
    Norcalbaker59, Jun 23, 2017
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