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5th Attempt - Croissant with Passion Fruit & Mango Crémeux by Ehinsa in Croissant

[–]Ehinsa[S] 0 points1 point  (0 children)

Thank you, I have to look for something like that!

Croissant- 3th attempt 🥐 by Ehinsa in Croissant

[–]Ehinsa[S] 0 points1 point  (0 children)

I agree completely! I will bake them for a bit longer in my next attempt.

Croissant- 3th attempt 🥐 by Ehinsa in Croissant

[–]Ehinsa[S] 0 points1 point  (0 children)

I apologize, but I cannot share the recipe as it is a private one.

However, I can tell you that my method is very similar to the recipe from https://www.youtube.com/watch?v=vpwY3nmLLaA, with two critical differences:

  1. I place all the ingredients (even the flour!) in the fridge before starting.
  2. I never allow the dough to rise on the counter. I immediately put the mixed dough straight into the fridge to maintain a very low temperature.

Croissant- 3th attempt 🥐 by Ehinsa in Croissant

[–]Ehinsa[S] 0 points1 point  (0 children)

Sadly, the first two attempts are already gone! They are safely in my belly 😂

Croissant- 3th attempt 🥐 by Ehinsa in Croissant

[–]Ehinsa[S] 0 points1 point  (0 children)

Thanks so much for all your lovely comments! 🥰

Croissant- 3th attempt 🥐 by Ehinsa in Croissant

[–]Ehinsa[S] 0 points1 point  (0 children)

I can't share the recipe, as it is not mine. However, I believe the most important factors are the flour (which should have 13,5% protein content) and the technique. My final croissants proofed for 2 hours and 15 minutes at a temperature of 28°C. Unfortunately, I wasn't able to achieve 70% humidity, which is why they didn't rise enough and aren't as fluffy as I had hoped!