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Saw a baker in Portland brush butter on croissants AFTER the egg wash and now I can't stop checking my lamination
I was at a small bakery class in Portland two months ago and watched the owner brush melted butter right over the egg wash before baking. I always thought that would kill the shine and make the layers soggy, but she said it keeps the crust from cracking when you bake at 400 for 18 minutes. I tried it on my last batch of 24 croissants at home and the bottoms were greasy, so I went back to just egg wash. Now I'm second guessing every step. Has anyone else seen this done or am I right to skip the butter?
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kellyr1826d ago
Wait, she brushed butter ON TOP of the egg wash? That is wild to me. Everything I learned says fat and water don't mix, so the butter would just slide around and mess with how the wash sets. Plus baking at 400 for 18 minutes with butter on top means it browns way too fast on the outside while the inside might still be raw. That greasy bottom you got is exactly what I'd expect, the butter pools on the pan and fries the dough instead of letting it bake clean. I would trust your gut on this one and skip it, the shine comes from the egg wash and that is what gives you the crackly shell.
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