Created by: DruryS
Project

Classic Croissants without Salt

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.

You Can Make This

DruryS made Classic Croissants without Salt with:

Classic Croissants at Home

Online Class

Classic Croissants at Home

with Colette Christian

Project Description

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.

Q&A with DruryS

Colette Christian asked:
Hi DruryS, I teach a lot of on ground classes and I am always afraid that I am going to confuse the salt and sugar (or leave it out) during my demo. I measure the salt out in a completely different container then all the other ingredients. Usually a bright red plastic bowl that I can't miss. - I put it front and center so I don't forget it. But it still happens sometimes. In a way it's a good thing because it shows how important salt is to the croissants. Next time they will be perfect. Happy Baking! Colette
DruryS answered:
After a year passed, I made this project yesterday, using half recipe that you mentioned in discussion forum. Oh this time, I made sure the salt was added! Every step came out as it was supposed to be. I finally got the "breathed" croissants after proofing. Since I used half recipe, I made it into mini croissants. The final product? Sublime! I'm enjoying them with my coffee. Thanks for awesome instructions.

Skill Level

Intermediate

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