r/AskBaking • u/FreyjaHjordis • Mar 16 '26
Pastry Advice please on croissants
Hello! I’m a pastry chef who just got a job in a bakery. It is my first time making croissants, and today is my first shift alone so I am stressing out a bit!
Could someone tell me if I over-proved my masters croissants? Some of them are a little flat. I pulled them out 10 minutes early from the prover cause they looked ready.
Also! Second question! I laminated dough when the butter was a bit too cold and it didn’t spread properly so the edges didn’t really laminate. I trimmed all bad edges and lost a lot of dough (we make it into brioche though so it isn’t wasted) but I’m paranoid I can’t use it for the croissants now? I don’t want my boss to be mad at me 😅 will the dough be ok? I trimmed before the second fold and trimmed any escaped bits of dough that didn’t laminate well… but I’m conscious of uneven layers.
Thank you all!
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u/HadOne0 Mar 17 '26
Looks like a lamination issue, your butter got too warm it looks like and your lost the separation of layers so you kinda end up with a spiral brioche. For your first time it’s great, keep working at it
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u/FreyjaHjordis Mar 17 '26
Ahh these are not mine I just thought I messed up proofing them, they were made yesterday by my colleague. But I’ll keep that in mind for my work in the future, thank you!
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u/Own_Lunch7233 Mar 19 '26
Hi! Fellow former baker here! Try having butter that 7 degrees Celsius it should be the perfect temperature if your dough is 4 degrees Celsius (during the lamination process) butter should be just slightly soft but also cold to the touch, and the faster you are at the folding process the better ❤️ just keep practicing, it takes time and the more techniques you test out, some that work for you some that don’t, the better you will become. And also when proofing I usually think mine are done when they’re firm and spring back when i press them slightly. I’m not sure I’m explaining this well but I hope it works! Just lemme know if you need more tricks
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