How to bake croissant?
Last week, I made croissants. Everything was working properly until I reached the baking step.
First, I used convection settings and it was too hot, the butter was oozing and almost caught on fire. Then, I used regular settings. While the temperature was better, the butter was still oozing and the dough was swimming in a pool of melted butter.
- Liste à puceIs the oozing to be expected?
- Is there something to do to avoid that?
- What settings are more appropriated for croissants?
Edit: I don't know if the rule of thirds applies in my recipe. Here it is:
Ingredients:
- 15g of yeast
- 15cL of water
- 15cL of lukewarm milk
- 500g of flour
- 10g of salt
- 40g of sugar
- 250g of butter
I set the temperature to 220°C on my oven. First in convection mode then in regular mode.
@droidnation mentioned that I should wait for 30 minutes between folding steps and to put the dough in the fridge during that period. I skipped since my recipe does not mention it. I probably need a better recipe.
As a regular croissant maker, and reading lots of croissant recipes from different french chefs, they all say the same information: the butter quantity should be the third of the doughs weight.
So if your dough measure about 900 grams. The butter used should be 300 grams.
I think you added a lots of butter into your dough and you didn't rest the dough enough in the fridge for at least 30 minutes between each folding step.
UPDATE
As a personal experience, to prevent butter from melting even before baking, let the shaped croissant rest at room temperature for couple of hours. Pop it up into the fridge for 30 minutes, then bake it.
This will prevent the butter from quickly melting and ruining the croissant layers. Usually, you should use European butter as it contain less amount of water. Try some french AOP butter (if you can find it), and the result would be different than using the commercial butter.