Classic Croissants at Home »
InstructionsAfter 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.
Category: Food & Cooking
Type of item: Food
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.