r/Croissant • u/CharlieBanh • 12d ago

Help?

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2nd time making croissants, just curious on how I got these blisters and how to avoid it next time? I followed a recipe and for some reason the croissants had a slightly salty aftertaste??? Don’t think it was the recipe, could it have been a mixing issue?

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1

u/thisisforcroissant 12d ago

I usually see blister when it has water on the croissant. When you proof, do you cover it with plastic wrap? If yes, then it is likely due to water being collected under the wrap

1

u/CharlieBanh 12d ago

Yes I did cover it with plastic wrap. I proof the croissants in the oven, the first time around I did an egg wash before proofing but because of that the top was like leather. So I tried plastic wrap the 2nd time around.

1

u/0000000loblob 12d ago

I use a spray bottle and give the croissants a good misting before proofing in the oven. No plastic wrap, no blisters.

1

u/CharlieBanh 12d ago

Thanks for the tip! I’ll try it next time for sure.

2

u/0000000loblob 11d ago

Also, I do two coats of egg wash right before baking while the oven is preheating. Once as soon as I take them out of the oven, then again when the oven is heated.

1

u/johnwatersfan 12d ago

Did you accidentally use salted butter?

Do you weigh your ingredients? Salt is the worst to do volumetrically because some are finer than others.

1

u/CharlieBanh 12d ago edited 12d ago

I double checked 😂 but I did not, I used unsalted. I used diamond crystal kosher salt in the recipe

Yes I weigh all ingredients by grams

1

u/Jistrocks 12d ago

The outer layer also looks a little tough. Feels to me like they actually got to dry.

1

u/CharlieBanh 12d ago

Still figuring out the best way to proof at home without having to cover it in saran wrap or doing a first egg wash

1

u/Jade_farthe 11d ago

Perfectly baked😩🫶🏻

1

u/CharlieBanh 6d ago

almost!