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  • flat croissants

    Posted by Maria Licursi on March 24, 2024 at 22:24

    Which could be the reasons for a flat croissant? they looked perfect until the proofing, but when I backed them, they became large and flat. The taste is great, but the look is not.

    Sol Damiani replied 3 weeks, 5 days ago 3 Members · 4 Replies
  • 4 Replies
  • Sussan ScoolinaryTeam

    Administrator
    March 25, 2024 at 02:48

    Hi @maria-licursi

    The most common mistake that causes croissants to deflate in the oven is incorrect temperature. Having inconsistent or incorrect temperature will prevent the layers of the croissant from properly separating, thus not allowing a firm structure to form in the croissant. You can use an internal oven thermometer to determine the correct internal temperature.

    Regards.

  • Maria Licursi

    Member
    March 25, 2024 at 12:59

    Thank you very much!

  • Sussan ScoolinaryTeam

    Administrator
    March 25, 2024 at 14:04

    Hi @maria-licursi

    If you have any other questions or concerns regarding the courses, I will be waiting for your response so I can respond and help you.

    Greetings.

  • Sol Damiani

    Administrator
    March 25, 2024 at 16:25

    Hi @maria-licursi 👋

    Welcome to our Community!😉 I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.

    I’m glad Sussan’s answer helped you.

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