Croissants

Question 1

What 2 skills that you have previously done, does croissants combine?

Answer 1

Bread making and laminated doughs

Question 2

What points must you remember when making croissants

Answer 2

Cool environment
Attention to detail
Good ingredients including unsalted with @ least 83% butterfats

Question 3

How many days does it take in total to make croissants?

Answer 3

3 days in total

Question 4

What develops over these days due to slow fermentation? (croissant)

Answer 4

Flavour is the main element that develops in this time due to slow ferementation

Question 5

What consistency can you compare the detrempe to? (croissant)

Answer 5

It should feel similar to puff pastry detrempe and remember to start with 200ml and
then add more if needed.

Question 6

What should your dough be stored in overnight and during rolls and folds? (croissants)

Answer 6

In a lightly oiled plastic bag

Question 7

Why should you store your croissant dough in a lightly oiled plastic bag?

Answer 7

to allow the yeast to work and puff the dough a little.

Question 8

What consistency should the butter be when adding into the croissant detrempe?

Answer 8

The butter must be cool but pliable and in no way greasy, same as puff and flaky

Question 9

What shape should the butter be in for croissants

Answer 9

The butter must be in a square

Question 10

Should you use flour when rolling out the detrempe (croissant)

Answer 10

Probably none so that it will all adhere together as you fold up. If necessary a very
small amount can be used

Question 11

How many rolls and folds should this method of croissants have?

Answer 11

2 r and f

Question 12

What must you be careful of when encasing the butter into the detrempe (croissant)

Answer 12

You must take care to make sure the butter is exactly the right size so that the dough
comes up tightly next to the butter and also not a lot of excess dough in the area
where the four pieces meet.

Question 13

What should you do if any butter starts to escape as you are rolling and folding? (croissant)

Answer 13

Dab a small amount of flour onto that area

Question 14

What should you do if the dough is proving to be too difficult to roll out and keeps
springing back? (croissant)

Answer 14

Gluten has been overworked, just allow the dough to rest for 20 minutes approx. and
then it should be easier to start rolling again. Sometimes it might even be 1⁄2 through
that you decide to take this decision.

Question 15

How should the dough be stored between day 2 and day 3? (croissant)

Answer 15

This is when the dough should be stored as a flat sheet on baking parchment and
wrapped well in cling film.

Question 16

When you take the dough out on day 3 what must you do before rolling into long
rectangles. (croissant)

Answer 16

Cut the dough in half, examine the laminated and then you can roll each piece into a
long rectangle. If you don’t do this, it is very hard to roll evenly and thin enough as a
whole piece.

Question 17

Once cut into rectangles and as you roll up what must you do?? (croissant)

Answer 17

Make a small slit in the base centre and then extend the base points and also the
length of the triangle before you roll up

Question 18

Does the tray need to be oiled for croissants?

Answer 18

No prep is needed

Question 19

What must they be covered in for proving? (croissant)

Answer 19

A lightly oiled bag that isn’t tightly covering them but allows no air to get in

Question 20

How long is the approximate proving time? (croissant)

Answer 20

3-4 hours but nowhere too warm.

Question 21

How can you tell that they are ready to go into the oven? (croissant)

Answer 21

They should feel puffy and when the baking sheet is shaken gently they should
wobble.

Question 22

What are you looking for when baked? (croissant)

Answer 22

Deep golden and feel light for their size