Hello, first post on this site...
I'm trying to find out what are the main/different reasons for a thicker center in a croissant, I get thin wall honeycomb structure on the outer layers but my core is always denser as the layers didn't separate...
I don't have problem laminating (my layers are even) or with the appearance of my croissant (I go for a more visible like stairs steps look)....but I can't figure out that center problem when cooked
Doesn't look like you rolled the center tight enough. It also looks like you don't do as many roll outs as is typical. 3 roll outs is standard.
Thanks for the reply...
I do a small slit and roll it, I definitely don't press on it to avoid destroying the lamination layers...my hands are separated rolling on the outside of the croissant, if that does make any sense ;-)
As far as the roll-out, I don't do 3 folds, I do a double fold then a single fold (12 layers) on purpose though I don't want 27 layers...but a double and single fold is also pretty standard from what I gathered...
I'll try to roll my wide edge tighter next to see.
Anything else that would cause this though?!
Thanks
More room for apricot jam... I love it!
@Mini Oven....that's what you call "le coeur du croissant" in French ;-)
OK went back to the drawing board and finally got the result I was looking for...
I was baking my croissants at 400°F for 17min before and was always ending up with that dense (kinda uncooked) inside
But now lowered the temp to 350°F for 30min...perfect honeycomb structure, even and thin light walls...nice layers with light crunch crust ;-)
Those are awesome!!!! Great job!
Thanks... It's been a long few months non stop battle...
But in the end "veni, vidi, vici“ ;-)
Hi DM! May I ask the recipe you use for these croissants? They look incredible!