Croissants

Question 1

Why would croissants be bready rather
than honeycomb texture inside?

Answer 1

• rolled too tightly
• butter absorbed into dough/lost layers

Question 2

How to tell croissant is baked

Answer 2

• deep golden colour
• well risen
• light for its size
• no greyness

Question 3

What would happen if croissants were
rolled too tightly?

Answer 3

Can’t rise/expand properly, bready texture

Question 4

How to tell croissants are proved and ready to bake?

Answer 4

• Nearly doubled in size
• Wobbles when jiggled

Question 5

Why are croissants poorly risen?

Answer 5

• The butter has broken through the layers
• The dough was rolled too thin before shaping
• The croissants were underproved
• The croissants were proved for too long and collapsed in the oven

Question 6

Why are the croissants greasy?

Answer 6

• The butter was too soft
• The croissants were proved at too high a temperature
• The croissants have been overbaked

Question 7

Why is the middle of the croissant doughy?

Answer 7

• The croissants were underbaked
• The croissants were underproved