Comments on: FACQ – Frequently Asked Croissant Questions

By: Weekend Bakers

Weekend Bakers — Mon, 22 Apr 2024 11:26:48 +0000

In reply to Faazin.

Hello Faazin,
Try and roll the dough as tightly as you can (without any air between the layers) and make sure the end sticks well to the rest of the rolled up croissant. Apply your egg wash very well too.

Just keep practicing and you will improve your result!

By: Faazin

Faazin — Fri, 19 Apr 2024 13:29:48 +0000

Hey I facing a problem I crossaint before sheaping its looks soo good but after Baking its going to a different sheap any one can give me a solution for this please

By: Weekend Bakers

Weekend Bakers — Sun, 10 Mar 2024 11:29:18 +0000

In reply to Kris M Schmidt. Yes, you can use 2% milk.

By: S

Sun, 10 Mar 2024 08:05:05 +0000

In reply to Luiz Augusto de Oliveira d Silva. Brush with coconut oil

By: Kris M Schmidt

Kris M Schmidt — Fri, 08 Mar 2024 18:38:11 +0000

milk, does it have to be whole or can i use 2%milk

By: Weekend Bakers

Weekend Bakers — Thu, 29 Feb 2024 09:02:22 +0000

In reply to Leslie.

Hello Leslie,
Our first suggestion would be that the main problem could be with your oven. Maybe the real temperature is much lower than it should be and the oven itself is indicating, causing the pastry not to bake properly and not browning much.
You can read more about it here:
www.weekendbakery.com/posts…your-oven/
One solution could be to turn up your oven, use a higher setting.
The flour, the parchment paper and tray we do not think cause any of the problems.

Hope you will find a way to get a good bake.

By: Leslie

Leslie — Sun, 25 Feb 2024 14:11:44 +0000

I am new to making bread and Cussants my first attempts are OK-ish
I use Strong flour not very strong flour, The rolls are a bit hard and over
crusty with No nice brown finish they taste OKish but not crusty and fluffy
no nice colour crusty top but not nice and brown
I also have just tried baking Cussant with the same flour I used for the rolls
again. There is no nice brown crust on top and the underside is a little damp I think that
is it because I baked the dough on parchment paper on a flat tray? My thoughts are wrong flour, My oven is not a good cooker OLD and Gas.? Both attempts produce some rising but nothing with a wow factor I want to keep trying with a little pro help please Thanks

By: Luiz Augusto de Oliveira d Silva

Luiz Augusto de Oliveira d Silva — Thu, 08 Feb 2024 23:34:22 +0000

Hi, I have been making croissants for many years, but now I have moved to a new country, and I have bought a new oven, but also I tried my recipe with margarine, and I realized that my croissants are not getting that nice golden color that I used to have. I am wondering if that could be from the oven, or from the margarine? The layering process and proofing are working perfectly, but it is taking much longer to get some color, please any help??

By: Weekend Bakers

Weekend Bakers — Sun, 24 Dec 2023 18:35:15 +0000

In reply to Tia.

Hello Tia,
When making halve you must still stick to the times mentioned for the FULL recipe. Note: The recipe is a challenge and making halve is even more challenging, so we would advice to make the whole recipe the first time.
When making halve also read the instructions above under “What are the measurements if I only want to make half of your recipe?”

Good luck with it and happy Christmas!

By: Tia

Tia — Sun, 24 Dec 2023 16:01:06 +0000

If I make half size of the recipe, then how will it impact the resting time (in the fridge), like only half of the instructed time? Or just the same?
Thank you!

By: Heri budiyanto

Heri budiyanto — Thu, 09 Nov 2023 17:06:55 +0000

Saya ingin croisant saya tetap enak dan crispy di luar dan soft di dalam selama 2 atau 3 hari di suhu ruang bagaimana caranya dan apakah ada penambahan bahan khusus di adonan?
Terimakasih

By: Teresa

Teresa — Sat, 09 Sep 2023 14:18:07 +0000

How much black cocoa powder would I use for this recipe to make a chocolate dough? Thank you!

By: Weekend Bakers

Weekend Bakers — Wed, 30 Aug 2023 14:54:52 +0000

In reply to Madison Wilson.

Hi there,
Croissants, or at least the shape they have, can be traced back to Austria. But the modern day croissant with the laminated dough was developed in the 20th century in France. You can learn more about it here:
www.ice.edu/blog/…-croissant

By: Madison Wilson

Madison Wilson — Sat, 26 Aug 2023 02:21:53 +0000

Sorry that this is not a baking question but are croissants from France???

By: Weekend Bakers

Weekend Bakers — Fri, 04 Aug 2023 15:52:33 +0000

In reply to Lynn.

In Europe we use a comma as a decimal ‘point’. So it is 12.5 cm.
Hope it works out great for you 🙂

By: Lynn

Lynn — Fri, 04 Aug 2023 14:23:46 +0000

I am sorry to bother you, but I am confused about the numbering system used for cutting the croissants. 12,5? Does that mean at 12cm and then at 5cm? Or should it have read 12.5 which would indicate 12 and a half centimeters? Our family of engineers and other science majors cannot agree on what the comma means. Unfortunately, we just realized this and are at day 3 with some lovely dough waiting to be rolled out 😐

By: Becca

Becca — Thu, 13 Jul 2023 19:02:19 +0000

In reply to Kristine Pascual. In my bakery, we freeze our pastries once shaped, then we pull them out at 9pm and let them proof TWELVE hours! We bake them off at 9am. And they are perfect! We use a poolish recipe.

By: Yumna

Yumna — Wed, 17 May 2023 22:27:27 +0000

Hello! I can’t seem to find the right type of flour. Is it okay if i use flour that has 10.5% protein in it?

By: Kristine Pascual

Kristine Pascual — Fri, 12 May 2023 19:49:48 +0000

I followed the instructions for freezing shaped, uncooked croissants with one – exception. I proofed the shaped croissants not for one hour… but TWO HOURS! So if I follow the “thaw and day of baking” instructions (per your instruction)… what will likely be the result of the end product?

When I attempt to bring the croissants to room temperature, prebake (from fridge)… shall I plan from three hours to… TWO HOURS instead?

Worked so hard… did I ruin this batch?

By: Daria Guy

Daria Guy — Sat, 25 Mar 2023 13:07:27 +0000

Help my croissant is very hard inside and not airy it is very dense and not good and when proofing it does not rise I don’t know why, the yeast seems fine though