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After following Colette's instructions clearly; I still forgot to put salt while mixing the ingredients. I found my measured salt still laying on the table when I was about to bake the croissants. So, I must have put sugar then? No wonder the croissants didn't have volume during proofing. Next time, I should 'taste' the similar color/texture ingredients before mixing them into mixer.Difficulty:
Category: Food & Cooking
Type of item: Food
For: Other
Style: Traditional
What was your inspiration?
Eating a buttery, flaky, warm croissants in a cafe
What are you most proud of?
I've tried to make croissants dough for years, they all turned out disastrously. Thanks to Colette's clear instructions; I've successfully made a beautiful croissant dough without struggling at all. I love the way she teaches the class. Great instructor.
What advice would you give someone starting this project?
I made a huge mistake of not putting salt into the mixture. I guess I thought the 'sugar' was the salt. The croissants tasted bland and they didn't have volume at all during proofing. Next time, I would taste the similar color/texture ingredients (such as fine salt and fine ground sugar) before I mix them in the mixer.
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