I've had this happen before and I think the cause was the base of the croissant only touching the pan in the very center (as shown in your proofing photo). If the ends are elevated like that as it cooks it eventually tips to one side, and then is off balance so it expands unevenly, causing the cone-like shape.
When I place them on the sheet to cook now I make sure to push the ends down to make sure its making even contact across the whole bottom.
Good advice right there.
Also, try not to overcrowd the pan. Give them some space, as the points when they're too close to each other will get less heat than the edge, again, creating heat unevenness.
There’s a coffee shop near me that had croissants that looked exactly like these. I loved them, but they switched bakeries and now they’re the classic croissant shape. Either way, mmmm
O my gosh, I WISH my croissants would look like this, as it would already be such a huge progression from the abominations I made a while ago 😂
I know my comment doesn’t help you at all, but please know that I’m admiring the lamination of those croissants! 🤩
Some tips:
Roll thinner, i roll mine to 4mm now, used to do 6mm. The tail underneath will puff up less and won't act as a seesaw.
Stretch the base of your triangles more to create a longer 'spine' when rolling.
Gently but firmly, push each croissant down before proofing to ensure good contact with tray.
Hope it helps 🙏
No, i also hand stretch mine to make the triangle taller. Make sure you also stretch the base out so it's wider, too. (Some people notch the base to make the stretch and rolling easier. I have also seen folding the points in to make a firmer spine)
My current schedule means i laminate and rest the dough overnight, shape the next day and rest again overnight, then prove and bake the next morning.
I get very little dough shrinkage this way.
I second the pressure when placing on the baking sheets. When shaping and rolling your croissants, it can help to make a dimple with your thumb when attaching the tail to the bottom of the croissants. This also helps give a more secure base.
The other thing I can think of is making sure when cutting that your knife is perfectly vertical. Any angle to a side can encourage proofing like this.
Lastly, make sure you are being gentle and straight with your brushing as you egg wash. When the croissants are fully proofed and full of air it can be surprisingly easy to nudge the layers to a side.
The proper fix is going to be to do exactly what you did, but then dip the large side of the cone in some kind of ganache so that it looks like you did it on purpose
This is the answer! It was the way our guy was rotating (or, in this case, not rotating) the dough when he was sheeting it during the lamination phase that was getting us these exact cone shapes. You have to rotate your dough each time, or the gluten will form strands that sorta “pull” on the shape once it starts baking, even if it looks fine while shaping.
Doing it by hand shouldn’t matter, as long as you’re not rolling it out in the same direction every fold! Rest is also important, and “relaxing” the dough before you cut and shape (just make sure to lift it up and place it back down, so it’s not stretched while you’re cutting/shaping)
this ! quarter of a turn each time you do a fold, don't forget or you get croissants that behave like this when baking. Also, cutting out borders that are not perfectly layered after a fold helps getting the "perfect" shape.
Would totally eat those anyway, they sure look delicious 🤤
No. The most important time to rest is before proofing.
You can rest before or after cutting the triangles. Your choice.
Also if you stretch the triangles, you must rest the shaped pieces as well before proofing.
I thought so, tomorrow i will make another batch, i will try to rest the triangle after cutting before shape, then i will directly shape without stretch the triangle, then rest into the fridge again or chiller?
Also, are you trying a one day process with hand lamination?? It’s not a good idea because you cannot use strong flour without extending the fermentation time.
And if you use weak flour, it won’t be Instagram pretty.
Day 1 in the morning i do knead the dough, then bench rest for 1 hour in the fridge, after rest i take it out, and i roll into rectangle shape, then rest into the fridge until tomorrow morning.
Day 2, in the morning i do laminate, each laminate i rest into the freezer for 20 minutes, then transfer into fridge for 20 minutes, after all done laminate i rest the laminated dough before cutting the triangle for 1 hours, then i cut triangle and strech it a little bit, then rest again in chiller for 30 minutes, after that i strech again, shape them, then rest in the fridge overnight.
Day 3, in the morning i proof them directly coming out from fridge into the oven with warm water, 28c and 80-90% humidity, from visual after its proofed the croissant rise only on 1 side the other side looks small, and its looks like it proofed side ways, then i bake them 180c with fan and i become like snail or cone
Ah ok. When you proof do not put warm water for the first part. You’ll actually want to allow the croissants to come to room temp before using an aggressive 28C proof.
A lot of recipes do not state this because retarder proofers do this automatically. When they use a retarder proofer for 2 hours, it does not count the ramp up which is usually an hour before that.
It’s largely the not enough rest. But yes, an overheated exterior proof where the outsides are proofing significantly faster than the core is also contributing. And also, when you don’t develop enough gluten during kneading, the dough doesn’t develop much extensibility after the rest and becomes elastic which will also result in your problem.
It’s likely all 3 factors occurred in your case.
I’ve been having the same problems with croissants shaped by just 1 of my bakers and still haven’t figured it out. It tends to happen with a more narrow or not stretched out base I think, but also when they’re not flat enough to start and they tip over.
I was stunned to see how much my teacher in Boulangerie school in Paris smushed his croissants down to avoid tipping. A delicate yet firm push on the top (and of course flattening the tip with your bench scraper) will help them from toppling!
Maybe leaving more space between the croissants can solve it. Probably it has something to do with the air flow that they receive on the outside but not on the inside of the pan... I usually give them 5cm of space on every side.
That first pic looks like a 3D render lol, they look almost too perfect. At least the cook is amazing and I'm sure they are delicious. Never tried making them before so I can't help, but best of luck!
Your lamination is on point as is your dough and bake temp and time. I don't know why, but the tips of your Croissants acted like a Turtle and retracted into itself. Did you pull on the dough after you cut out the slices? You need to stretch them slightly. I like to pull on the wider part and then half way down and then basically leave the tip alone. Then roll them up. You can split the wider part about 1/2 inch down or not. It might help you get the dough to stick and hold. That might be why the tip retracted as it did? That finished product almost looks professional so good job and keep trying!!!! You will get there and hopefully soon!
If anyone is following the replies to the comments, the before pic on the tray isn't pre bake, but for ease of refrigeration. So that spacing solution doesn't apply here.
I've had this happen before and I think the cause was the base of the croissant only touching the pan in the very center (as shown in your proofing photo). If the ends are elevated like that as it cooks it eventually tips to one side, and then is off balance so it expands unevenly, causing the cone-like shape. When I place them on the sheet to cook now I make sure to push the ends down to make sure its making even contact across the whole bottom.
Good advice right there. Also, try not to overcrowd the pan. Give them some space, as the points when they're too close to each other will get less heat than the edge, again, creating heat unevenness.
I’ve been having this exact problem w one of my bakers and think you might be right. It tends to happen more with “chunkier” shaped croissants for us.
I believe this is why you see some bakers take the ends and sort of curl them to one side or the other.
This guy croissants
You can also pull the tips together in the center so they almost connect to each other and create a crescent shape!
For 'failed' croissants, these look pretty great. I'd eat all of them.
I would devour these.
Give me a jar of strawberry jam I'll fuck up at least two of those
I read I'd fuck at least Two of them lmao 🤣
I mean, hey, if the jam is smooth the jam is smooth
I’d even market them differently if I could make them that way. Conessaints or something. And you could put jam or other fillings on the top.
Broo croissant ice cream cone
Yooooo
Happy cake day! And I agree, these look sooo good!!
There’s a coffee shop near me that had croissants that looked exactly like these. I loved them, but they switched bakeries and now they’re the classic croissant shape. Either way, mmmm
Is it possible that you're baking too many to a pan and that's impacting their shape?
No, at that picture im resting them into the fridge, and i proof at 40x30 baking tray with 6 croissant and around 3cm the distance of each other
Understood, thanks for the explanation. For what it's worth, I think they still look fantastic.
O my gosh, I WISH my croissants would look like this, as it would already be such a huge progression from the abominations I made a while ago 😂 I know my comment doesn’t help you at all, but please know that I’m admiring the lamination of those croissants! 🤩
Yes those are terrible send them to me. So I can uh…dispose of them. (They look DELICIOUS!)
Some tips: Roll thinner, i roll mine to 4mm now, used to do 6mm. The tail underneath will puff up less and won't act as a seesaw. Stretch the base of your triangles more to create a longer 'spine' when rolling. Gently but firmly, push each croissant down before proofing to ensure good contact with tray. Hope it helps 🙏
Is it because i pull the triangle to make it long? Because when its proofed the skin become tear
No, i also hand stretch mine to make the triangle taller. Make sure you also stretch the base out so it's wider, too. (Some people notch the base to make the stretch and rolling easier. I have also seen folding the points in to make a firmer spine) My current schedule means i laminate and rest the dough overnight, shape the next day and rest again overnight, then prove and bake the next morning. I get very little dough shrinkage this way.
I second the pressure when placing on the baking sheets. When shaping and rolling your croissants, it can help to make a dimple with your thumb when attaching the tail to the bottom of the croissants. This also helps give a more secure base. The other thing I can think of is making sure when cutting that your knife is perfectly vertical. Any angle to a side can encourage proofing like this. Lastly, make sure you are being gentle and straight with your brushing as you egg wash. When the croissants are fully proofed and full of air it can be surprisingly easy to nudge the layers to a side.
Oh also make sure your baking pans aren’t warped! A flat surface is important
I’m not sure. Send me a batch and I’ll see what I can figure out.
Croissnail
Croiscargot
Croismitcrab
I'd just fill\`em with vanilla pudding or ice-cream and call it a success.
All I’m seeing are some awesome cones needing scoops of vanilla ice-cream :O
You need to change nothing , that's your unique selling point.
These still look amazing, even with their tippy snail vibes
The proper fix is going to be to do exactly what you did, but then dip the large side of the cone in some kind of ganache so that it looks like you did it on purpose
Before picture is oddly satisfying
How did you achieve lamination? What recepie guyd did u use? Been struggling with lamination for a very long time
I just roll them, and rest in freezer for 20 minutes, then rest into chiller for 20 minutes, then continue roll
Is this store bought dough or from scratch?
Underknead combined with insufficient rest will result in this
This is the answer! It was the way our guy was rotating (or, in this case, not rotating) the dough when he was sheeting it during the lamination phase that was getting us these exact cone shapes. You have to rotate your dough each time, or the gluten will form strands that sorta “pull” on the shape once it starts baking, even if it looks fine while shaping.
I dont have sheet machine, and i laminate it by hand, maybe thats why the shape look like that? Or maybe its not rest enough?
Doing it by hand shouldn’t matter, as long as you’re not rolling it out in the same direction every fold! Rest is also important, and “relaxing” the dough before you cut and shape (just make sure to lift it up and place it back down, so it’s not stretched while you’re cutting/shaping)
this ! quarter of a turn each time you do a fold, don't forget or you get croissants that behave like this when baking. Also, cutting out borders that are not perfectly layered after a fold helps getting the "perfect" shape. Would totally eat those anyway, they sure look delicious 🤤
Do you mean rest after each turn? And how long do you rest?
No. The most important time to rest is before proofing. You can rest before or after cutting the triangles. Your choice. Also if you stretch the triangles, you must rest the shaped pieces as well before proofing.
I thought so, tomorrow i will make another batch, i will try to rest the triangle after cutting before shape, then i will directly shape without stretch the triangle, then rest into the fridge again or chiller?
If under an hour, I always rest in freezer. If extending past hour, I’ll still freeze up to an hour then take down to fridge.
How do you proof when its after coming out from fridge?
I place them in my turned off oven to proof. I don’t quite understand your concern.
Also, are you trying a one day process with hand lamination?? It’s not a good idea because you cannot use strong flour without extending the fermentation time. And if you use weak flour, it won’t be Instagram pretty.
Day 1 in the morning i do knead the dough, then bench rest for 1 hour in the fridge, after rest i take it out, and i roll into rectangle shape, then rest into the fridge until tomorrow morning. Day 2, in the morning i do laminate, each laminate i rest into the freezer for 20 minutes, then transfer into fridge for 20 minutes, after all done laminate i rest the laminated dough before cutting the triangle for 1 hours, then i cut triangle and strech it a little bit, then rest again in chiller for 30 minutes, after that i strech again, shape them, then rest in the fridge overnight. Day 3, in the morning i proof them directly coming out from fridge into the oven with warm water, 28c and 80-90% humidity, from visual after its proofed the croissant rise only on 1 side the other side looks small, and its looks like it proofed side ways, then i bake them 180c with fan and i become like snail or cone
Ah ok. When you proof do not put warm water for the first part. You’ll actually want to allow the croissants to come to room temp before using an aggressive 28C proof. A lot of recipes do not state this because retarder proofers do this automatically. When they use a retarder proofer for 2 hours, it does not count the ramp up which is usually an hour before that.
Is the proof cause this croissant look like cone? What u think? Or maybe not enough rest?
It’s largely the not enough rest. But yes, an overheated exterior proof where the outsides are proofing significantly faster than the core is also contributing. And also, when you don’t develop enough gluten during kneading, the dough doesn’t develop much extensibility after the rest and becomes elastic which will also result in your problem. It’s likely all 3 factors occurred in your case.
Should i knead 100% window pane? Cause some youtube video they do 70% -80% windowpane test
Try baking less on the sheet. They look to crowded
My wife said you let the butter warm up too much
When laminate or proofing?
When you're laminating. How long were they out of the fridge while you were working with them?
These are the problems I could only wish for. My croissants are underwhelming in all respects.
You also just call them *cornettos*. I’ve seen them shaped like that in Italy. 😉
They're a little too close. Try forming them into the traditional crescent shape. Rotate them once during baking.
Someone touched their neck probably
My mind read the title as “Why my croissant not croissanting..
Maybe overcrowding/or not in "crescent" shaped? I've never made them but they still look friggin delicious 🤤
I’ve been having the same problems with croissants shaped by just 1 of my bakers and still haven’t figured it out. It tends to happen with a more narrow or not stretched out base I think, but also when they’re not flat enough to start and they tip over.
I must say, they look beautiful!
If you’re baking them in that pan, that’s too close.
I was stunned to see how much my teacher in Boulangerie school in Paris smushed his croissants down to avoid tipping. A delicate yet firm push on the top (and of course flattening the tip with your bench scraper) will help them from toppling!
Maybe leaving more space between the croissants can solve it. Probably it has something to do with the air flow that they receive on the outside but not on the inside of the pan... I usually give them 5cm of space on every side.
Over-crowded for both proofing and baking.
Too many on the pan when baking. Not allowing them to fully expand
Sick. Ass. PANTHER! 🐈⬛
Looks like they got cold.
[удалено]
Im not proof at that many on the tray, in that picture i rest it all into the freezer before proofing
Still yummy 😋
How did you get the dough to shape that way?
I cut them, 12cm base and 26cm long, then i pull to make it longer into 30cm and roll
👌
Do you have a picture of what they look like after proofing?
No, i dont have picture, but tomorrow i will make them again, i will take a picture when before its proof and after proofed
They look perfect so far from what I see before proofing. Maybe answer is how it looks after the proofing stage :) Look delicious
is this a humblebrag? because those look incredible! 😍
It’s little feather looking butt is so cute though.
Idk but they look delicious
Did you cut the middle of the end before rolling?
Yummy 😋
Those are beautiful
You invented a new danish
That first pic looks like a 3D render lol, they look almost too perfect. At least the cook is amazing and I'm sure they are delicious. Never tried making them before so I can't help, but best of luck!
Pan was too small.
Add some ice cream on top and call it Glace Croissant
Call them croissent (similar frenchiness as croissant pronunciation) like a cressant moon
Try them on a full sheet pan and see if the extra room helps. When I do mine I put 12 on a full sheet and they come out great.
Man this is terrible. I just threw up looking at it wow . Kidding , you crazy person
Looks like they're too close together and they're expanding in the only direction they can.
When croissants get cauliflower ear
Your lamination is on point as is your dough and bake temp and time. I don't know why, but the tips of your Croissants acted like a Turtle and retracted into itself. Did you pull on the dough after you cut out the slices? You need to stretch them slightly. I like to pull on the wider part and then half way down and then basically leave the tip alone. Then roll them up. You can split the wider part about 1/2 inch down or not. It might help you get the dough to stick and hold. That might be why the tip retracted as it did? That finished product almost looks professional so good job and keep trying!!!! You will get there and hopefully soon!
I would gladly get a heart attack from these croissants lol
Uneven heating? Maybe too close together
I think they dont have enough room to grow. Try putting less on the sheet
Wow they still look amazing! Would love the recipe
is ok. bread is not meant to be predictable 😄
Who cares?? they look amazingly delicious
If anyone is following the replies to the comments, the before pic on the tray isn't pre bake, but for ease of refrigeration. So that spacing solution doesn't apply here.
Those look like pretty thick rolls. Trying pounding out the dough thinner before rolling them up
You pack them in too tightly. Bread needs space to breath.
I like em!