The Art of Croissant Making
The thought of working with croissants can certainly be an intimidating one, trying to replicate that same 100-layer butter crumb you buy from the posh bakeries can be difficult, but not impossible. With a special word from Kurt Warren, graduate from the Viennoiserie course at the San Francisco Baking Institute, we get to take a look at what’s truly impacting your croissant recipes the most — and what simple tips can bring your next batch of croissants to the next level.
“The biggest mistake that I see is workflow. Period. End of story. For the croissants that you would want it takes me 4 days. That’s not to say that I can’t produce them in a day, but I will end up doing less work for a better result if I take my time. That’s not to say that I’m not doing every step along the way everyday, because I absolutely am, it’s just that it’s being done on four different batches of dough. I could cut down to 3 if needed, but less than that and you’ll notice.” said Warren, before emphasizing again that it is possible to rush your Croissant batches, but you’ll inevitably pay for it by having to work harder throughout.
As Warren said, “When workflow is compromised you can end up with product that isn’t as good. The great part of croissants is that people will buy them often, the bad part is that if you serve something not as good, they may never come back. And we really can’t…
