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Can we talk about how many bakeries in my town are underbaking their croissants?
I've tried croissants from 4 different shops in Springfield over the last month, and 3 of them had a raw, doughy center. It's not just a preference thing, it's a structural failure where the layers don't separate properly. Has anyone else run into this and figured out the exact oven temp or time that finally fixed it for them?
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iris_green845mo ago
That raw, doughy center is the worst! I had the same problem until I started baking mine at 375 for 20 minutes, not 350. It made all the difference for the layers.
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julia8435mo ago
Wait, 375 for 20 minutes? That seems way too hot and fast. Mine would burn on the outside for sure.
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david8214mo ago
Wait, are you baking on a dark or light pan though? That makes a huge difference. I tried 375 once and the bottoms got way too dark while the middle was still raw, so I went back to 350 for 25 mins and it came out perfect every time. Ovens also run differently so 375 could literally be 400 in some peoples setups. I think the real trick is checking it at like 18 mins and rotating the pan, not just cranking the heat. Not saying its wrong for everyone but it definitely didnt work for me.
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