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Croissant, the French masterpiece, has been widely popular for centuries. In the recent decade, Indian bakeries and cafes have also been revolutionised, and croissants have been a much-appreciated addition to their menus. Be it as a mouth-melting side for a hot cup of coffee or as a staple breakfast option; it is safe to say that croissants have made their way into people’s hearts.
But how do you make perfect croissants that have just the right amount of baking, with the perfect layers and the perfect balance between crisp and soft texture? No matter if you’re a beginner or an expert baker, here are some tips that will help you get the perfect batch of croissants.
Focus On The Dough
The first and foremost step in baking a croissant is to collect the right ingredients at the stated temperature and knead the dough. If your dough isn’t perfect, your croissants will not be just the way your favourite cafe makes. So, ensure that your fermented sourdough is airy and you have given enough time to let it set. You should also keep in mind not to over-knead the dough, which could make the croissant hard to chew.
Perfect The Butter Block
To make the lamination process easier, you can make a butter block, which will ensure that your croissant has uniform flaky layers. There are many techniques for making the ideal lamination layer, but you should stick to the one that you have perfected and keep in mind that you use a cold block of butter. Also, keep the dough chilled before you add the block of butter to prevent any greases. Then, you can carry on with the rolling and folding steps.
Use a Light Hand
Be it while you are rolling the dough or folding it to give it the shape of a croissant, remember to always use a light hand. Don’t put too much pressure on the dough, as then it will not turn out to be soft and airy. So, be patient and follow the entire process with a gentle touch till the time you’re all set to put the greased baking tray in the oven.
Wait After Each Fold
The entire magic of croissants lies in the neat folds. To get a puffy and flaky croissant, when you fold the buttery dough, give a minimum of thirty minutes before making the next fold. Keep it in the refrigerator for that time, which will prevent the butter from melting and keep the dough set with all the layers intact.
Give Time For Proofing
After you’re done with all the folds, the croissant needs to proof, i.e. rise in a warm environment. This process helps the yeast to activate and lets the dough expand, which gives the croissant an airy texture. All in all, just remember to bake a croissant only when you have time on your plate, as the entire process takes a lot of time and patience.
