Topic: Trouble with croissant

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Posted at August 27, 2015, 8:04 pm:

I've been having trouble with a skin forming on the top of my blocks of croissant. Currently I fold in the butter, then freeze it until I need to roll them for stock

When I pull them from the freezer I move them to the coolroom so that they can gradually come upto room temp. Just before I roll them out (if could be bothered) I let them sit outside for 10 min or so

Now... lately I have been getting a kind of skin on the croissant, which effects the finished product.

I don't know if it's freezer burn, or whether either the coolroom or outside has dried out the croissant... Any ideas?

Original of the message was taken from http://www.cheftalk.com/forums/

Replies:

Double wrap your dough and unwrap after thawing? Could this help? Be...

Thanks for the advice.

air would be your only enemy.

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