we are in the process of developing our croissant formula. the outside is nice and puffy, dark golden brown, and they taste very good, just like in france. our pains au chocolat are equipped with two 7.5 gram valrhona chocolate batons :-P . our only problem is that the internal texture is a little bit too spongy, and in some croissants the inside is kind of collapsed to a dense mass, leaving a large void. what could we do wrong... ??
there are a couple of things to troubleshoot here torsten:
oven temp: if the oven temp is too high, the outside will bake, set and color before the inside gets a chance to bake so it just sort of collapses once taken out of the oven. the chocolate might act a bit like an insulator as well.
over proofing: if the croissants over proof, the interior might become spongy. but i feel like it might be a case of too many turns. if you roll and turn the dough too many times, you loose the layers and instead just get buttery bread instead of flaky croissant.
i'm sure someone else can think of something else that i'm missing, but it is hard to do without specifics. good luck!
rob, don't know what to say except...hope that note sticks!
Edited by alanamoana, 29 May 2008 - 01:41 PM.