How to get that crust on croissants

1
0
Joined Mar 17, 2020
Hi! I’m studying croissants and I’ve always wondered how to professional bakeries get that “lift” on the top part of the crust of croissants?
Any input would be much appreciated! Can’t seem to figure it out! 6B0B88BE-FA1F-4218-9432-6045BFCF0D59.jpeg
 
144
49
Joined Mar 4, 2015
That all comes down to the lamination. That just Happens to be the top layer of dough with a layer of butter underneath. It gets exposed to the heat first, and those layers puff, and that layer browns and crisps a bit.
 
827
499
Joined May 28, 2015
That all comes down to the lamination. That just Happens to be the top layer of dough with a layer of butter underneath. It gets exposed to the heat first, and those layers puff, and that layer browns and crisps a bit.
Quite right. It just happens! The top layer gets crisper so that it lifts a bit.
 
Top Bottom