Why did my croissants go flat or collapse after baking?+
If they puff then fall, you most likely overproofed them or the butter warmed and blended into the dough during lamination; proof until they are puffy but still hold structure and keep the dough and butter cold while folding.
How do I stop the butter from melting into the dough while I laminate?+
Work in short sessions, chill the dough between folds, keep the butter block slightly softer than fridge hard so it rolls without cracking, and if the butter gets soft, chill the whole dough until firm again.
What chocolate should I use inside the croissants so it melts but doesn't leak?+
Use thin dark chocolate sticks or cut baking bars into slim batons about 7 to 9 cm long; a good quality 60 to 70 percent dark chocolate or bakery chocolate bars give flavour and hold up well in the oven without turning to puddles.
How do I know when they are proofed enough and not overproofed?+
They should look visibly puffed, feel light and slightly jiggly, and still hold a bit of spring when touched; if they look extremely soft, collapsed or have very large air pockets, they are likely overproofed and will deflate in the oven.
What oven temperature and steam method works best?+
Start in a hot oven to get oven spring, then finish at a moderate temperature so they brown evenly, and introduce steam or a quick spray of water in the first few minutes to help lift and create a glossy crust.
Can I freeze croissant dough or baked croissants and how do I do it?+
Yes, shaped unbaked croissants freeze well on a tray then transfer to a bag, thaw overnight in the fridge or at room temperature and proof before baking; fully baked croissants also freeze and reheat well to restore flake and warmth.
How do I shape them so the chocolate does not leak and they look neat like in the photo?+
Place the chocolate baton a little in from the edge, roll the dough tightly so the seam ends up on the bottom, press the end to seal gently, and avoid overfilling so the seams stay closed while baking.
