Classic Croissants without Salt

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