This is a complex issue, so bear with me here.
I've been attempting to make croissants for the restaurant I work at. I've had great success in general--my croissants are flaky, tasty, and golden. However, there is a problem that has been vexing me, and no matter what I do I can't seem to get around it.
All goes well up to the point I bake off the croissants. In the oven, the croissants leak butter. A lot. So much that they sort of fry on the bottom. The final croissants taste good, but they are greasier than they should be.
I've been doing a lot of reading, and many sources say that if your croissants are leaking butter, they aren't proofed enough, but I know that mine are proofed enough when I put them in the oven. I'm positive of that.
My theory is that the kitchen is just too warm and that the butter warms up so much that when it hits the hot oven it just oozes out. There is nothing I can do about the kitchen being warm, but I was wondering if there is a good fix for this--something I'm not thinking of. I tried putting the proofed croissants in the reach-in for 20 minutes right before baking in the hopes that this would firm up the butter, but it didn't seem to have any effect on the outcome.
Would it be possible to proof the croissants in the walk-in? I know this would take a lot longer, but if it would prevent the butter leakage issue I would definitely do it.
Are there any other possibilities as to why this is happening? I'm using the Tartine recipe, which I've read has more butter than many croissant recipes. Should I scale back on the butter?
Any expertise or advice would be greatly appreciated.
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Well played. You deserve a cookie.
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