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Vegan Croissants 🥐 HELP
Planned maintenance scheduled April 17/18, 2019 at 00:00UTC (8:00pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?A vegan alternative to Quorn?what is the best vegan substitute for lard?Is honey considered vegan?How to make my croissants to grow?Best vegan substitute for egg washVegan alternative to MozzarellaProtein networks in vegan cakesVegan patty bindersVegan substitute for cheeseHow to proof croissants in the hot weather?
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Hi lovelies
I tried to make vegan croissants with the following recipe:
120g water
15g wet yeast (I used 7g dried yeast)
250g bread flour
30g sugar
5g salt
50g butter (I used vegan margarine (stork?))
The pic shows what I got (I’ll wait a moment while you laugh - hahaha) 😂
Anyway- can anyone tell me why it happened - I think it’s because I did a straight swap from butter to margarine - and will be something about how the oils react (I’m literally just trying to work it out based on what I’ve read on google so far but I can’t seem to crack it).
Also because I used dry yeast instead of wet but I’ve seen you can make croissants without yeast so doubt it’s that alone... please help!?!
Would it be better to make my own butter for the croissant dough as I can’t seem to find a pre made one that has the same components (ratios) as butter... I’m based in London...
If I should make my own butter- which recipe would you suggest? I’ve tried three now and still no luck... I can’t seem to get the components to combine fully - which leads to solid butter chunks when I truly to use it for laminating the croissant dough...argh!
baking vegan pastry puff-pastry
asked Sep 6 '18 at 20:57
LisaWardLisaWard
212
|
show 2 more comments
Hi lovelies
I tried to make vegan croissants with the following recipe:
120g water
15g wet yeast (I used 7g dried yeast)
250g bread flour
30g sugar
5g salt
50g butter (I used vegan margarine (stork?))
The pic shows what I got (I’ll wait a moment while you laugh - hahaha) 😂
Anyway- can anyone tell me why it happened - I think it’s because I did a straight swap from butter to margarine - and will be something about how the oils react (I’m literally just trying to work it out based on what I’ve read on google so far but I can’t seem to crack it).
Also because I used dry yeast instead of wet but I’ve seen you can make croissants without yeast so doubt it’s that alone... please help!?!
Would it be better to make my own butter for the croissant dough as I can’t seem to find a pre made one that has the same components (ratios) as butter... I’m based in London...
If I should make my own butter- which recipe would you suggest? I’ve tried three now and still no luck... I can’t seem to get the components to combine fully - which leads to solid butter chunks when I truly to use it for laminating the croissant dough...argh!
baking vegan pastry puff-pastry
asked Sep 6 '18 at 20:57
LisaWardLisaWard
212
2
Welcome to SeasonedAdvice, Lisa! Question: have you before had, or made or seen, vegan croissants that were better than those? Asking because I'm wondering if better croissants with margerine are possible.
– FuzzyChef
Sep 6 '18 at 22:40
2
Second suggestion: those croissants look like they might have been overproofed. What was your rising and proofing cycle, including temperatures?
– FuzzyChef
Sep 6 '18 at 22:40
Margarine varies quite a bit in qualities, you want one which is hard when cold, Stork is a good choice and you should be able to get reasonable results with it. I would suspect that it's your method which has let you down, but there's not enough detail in your post.
– GdD
Sep 7 '18 at 8:23
1
@FuzzyChef margarine-based croissants are certainly possible. in this part of Europe many industrial producers of croissants use margarine both for technical reasons (margarine can be highly tuned to the task) and cost. Removing the egg, on the other hand, takes away 1) fats 2) proteins 3) one of the best emulsifiers nature has to offer
– Agos
Sep 19 '18 at 8:14
those honestly look like pretty great for vegan croissants
– Sdarb
Sep 24 '18 at 17:12
|
show 2 more comments
Hi lovelies
I tried to make vegan croissants with the following recipe:
120g water
15g wet yeast (I used 7g dried yeast)
250g bread flour
30g sugar
5g salt
50g butter (I used vegan margarine (stork?))
The pic shows what I got (I’ll wait a moment while you laugh - hahaha) 😂
Anyway- can anyone tell me why it happened - I think it’s because I did a straight swap from butter to margarine - and will be something about how the oils react (I’m literally just trying to work it out based on what I’ve read on google so far but I can’t seem to crack it).
Also because I used dry yeast instead of wet but I’ve seen you can make croissants without yeast so doubt it’s that alone... please help!?!
Would it be better to make my own butter for the croissant dough as I can’t seem to find a pre made one that has the same components (ratios) as butter... I’m based in London...
If I should make my own butter- which recipe would you suggest? I’ve tried three now and still no luck... I can’t seem to get the components to combine fully - which leads to solid butter chunks when I truly to use it for laminating the croissant dough...argh!
baking vegan pastry puff-pastry
asked Sep 6 '18 at 20:57
LisaWardLisaWard
212
Hi lovelies
I tried to make vegan croissants with the following recipe:
120g water
15g wet yeast (I used 7g dried yeast)
250g bread flour
30g sugar
5g salt
50g butter (I used vegan margarine (stork?))
The pic shows what I got (I’ll wait a moment while you laugh - hahaha) 😂
Anyway- can anyone tell me why it happened - I think it’s because I did a straight swap from butter to margarine - and will be something about how the oils react (I’m literally just trying to work it out based on what I’ve read on google so far but I can’t seem to crack it).
Also because I used dry yeast instead of wet but I’ve seen you can make croissants without yeast so doubt it’s that alone... please help!?!
Would it be better to make my own butter for the croissant dough as I can’t seem to find a pre made one that has the same components (ratios) as butter... I’m based in London...
If I should make my own butter- which recipe would you suggest? I’ve tried three now and still no luck... I can’t seem to get the components to combine fully - which leads to solid butter chunks when I truly to use it for laminating the croissant dough...argh!
baking vegan pastry puff-pastry
baking vegan pastry puff-pastry
asked Sep 6 '18 at 20:57
LisaWardLisaWard
212
asked Sep 6 '18 at 20:57
LisaWardLisaWard
212
asked Sep 6 '18 at 20:57
LisaWardLisaWard
212
asked Sep 6 '18 at 20:57
LisaWardLisaWard
212
asked Sep 6 '18 at 20:57
LisaWardLisaWard
212
212
2
Welcome to SeasonedAdvice, Lisa! Question: have you before had, or made or seen, vegan croissants that were better than those? Asking because I'm wondering if better croissants with margerine are possible.
– FuzzyChef
Sep 6 '18 at 22:40
2
Second suggestion: those croissants look like they might have been overproofed. What was your rising and proofing cycle, including temperatures?
– FuzzyChef
Sep 6 '18 at 22:40
Margarine varies quite a bit in qualities, you want one which is hard when cold, Stork is a good choice and you should be able to get reasonable results with it. I would suspect that it's your method which has let you down, but there's not enough detail in your post.
– GdD
Sep 7 '18 at 8:23
1
@FuzzyChef margarine-based croissants are certainly possible. in this part of Europe many industrial producers of croissants use margarine both for technical reasons (margarine can be highly tuned to the task) and cost. Removing the egg, on the other hand, takes away 1) fats 2) proteins 3) one of the best emulsifiers nature has to offer
– Agos
Sep 19 '18 at 8:14
those honestly look like pretty great for vegan croissants
– Sdarb
Sep 24 '18 at 17:12
|
show 2 more comments
2
Welcome to SeasonedAdvice, Lisa! Question: have you before had, or made or seen, vegan croissants that were better than those? Asking because I'm wondering if better croissants with margerine are possible.
– FuzzyChef
Sep 6 '18 at 22:40
2
Second suggestion: those croissants look like they might have been overproofed. What was your rising and proofing cycle, including temperatures?
– FuzzyChef
Sep 6 '18 at 22:40
Margarine varies quite a bit in qualities, you want one which is hard when cold, Stork is a good choice and you should be able to get reasonable results with it. I would suspect that it's your method which has let you down, but there's not enough detail in your post.
– GdD
Sep 7 '18 at 8:23
1
@FuzzyChef margarine-based croissants are certainly possible. in this part of Europe many industrial producers of croissants use margarine both for technical reasons (margarine can be highly tuned to the task) and cost. Removing the egg, on the other hand, takes away 1) fats 2) proteins 3) one of the best emulsifiers nature has to offer
– Agos
Sep 19 '18 at 8:14
those honestly look like pretty great for vegan croissants
– Sdarb
Sep 24 '18 at 17:12
2
2
Welcome to SeasonedAdvice, Lisa! Question: have you before had, or made or seen, vegan croissants that were better than those? Asking because I'm wondering if better croissants with margerine are possible.
– FuzzyChef
Sep 6 '18 at 22:40
Welcome to SeasonedAdvice, Lisa! Question: have you before had, or made or seen, vegan croissants that were better than those? Asking because I'm wondering if better croissants with margerine are possible.
– FuzzyChef
Sep 6 '18 at 22:40
2
2
Second suggestion: those croissants look like they might have been overproofed. What was your rising and proofing cycle, including temperatures?
– FuzzyChef
Sep 6 '18 at 22:40
Second suggestion: those croissants look like they might have been overproofed. What was your rising and proofing cycle, including temperatures?
– FuzzyChef
Sep 6 '18 at 22:40
Margarine varies quite a bit in qualities, you want one which is hard when cold, Stork is a good choice and you should be able to get reasonable results with it. I would suspect that it's your method which has let you down, but there's not enough detail in your post.
– GdD
Sep 7 '18 at 8:23
Margarine varies quite a bit in qualities, you want one which is hard when cold, Stork is a good choice and you should be able to get reasonable results with it. I would suspect that it's your method which has let you down, but there's not enough detail in your post.
– GdD
Sep 7 '18 at 8:23
1
1
@FuzzyChef margarine-based croissants are certainly possible. in this part of Europe many industrial producers of croissants use margarine both for technical reasons (margarine can be highly tuned to the task) and cost. Removing the egg, on the other hand, takes away 1) fats 2) proteins 3) one of the best emulsifiers nature has to offer
– Agos
Sep 19 '18 at 8:14
@FuzzyChef margarine-based croissants are certainly possible. in this part of Europe many industrial producers of croissants use margarine both for technical reasons (margarine can be highly tuned to the task) and cost. Removing the egg, on the other hand, takes away 1) fats 2) proteins 3) one of the best emulsifiers nature has to offer
– Agos
Sep 19 '18 at 8:14
those honestly look like pretty great for vegan croissants
– Sdarb
Sep 24 '18 at 17:12
those honestly look like pretty great for vegan croissants
– Sdarb
Sep 24 '18 at 17:12
|
show 2 more comments
1 Answer
1
active
oldest
votes
If they're your first batch, you did great! Can you show us a cut cross-section? A croissant will have "intra-layer" (inside the dough layers) rise and "inter-layer" (between the layers) rise: The intra-layer rise comes from the yeast and moisture action in the dough itself, and the intra-layer comes from the steam generated as the moisture in the butter/margarine integrates with the dough. I would guess that you didn't get a lot of inter-layer rise, but that's just a guess.
I use the Tartine recipe for croissants (with regular butter), and from memory you work a small amount of flour - say 10% - into your butter before forming the butter sheet. I have seen plenty of recipes that don't do this, but I'm wondering if it would help to stabilise the margarine a bit during the bake.
One other tip, make sure everything stays cold during the laminating. I put my sheet into the freezer for 15 minutes between turns, and I know some methods call for a couple of hours in the fridge (which presumably helps with hydration as well as keeping things hard). If the layers are cold, they stay distinct, which means they separate cleanly during the bake.
Last thing, I think you could bake hotter and perhaps double-glaze (glaze half way through final proof, and then again right before you bake), to bring out the colour on the outside shell.
Good luck!
answered 17 mins ago
BeejaminBeejamin
1613
add a comment |
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1 Answer
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1 Answer
1
active
oldest
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votes
If they're your first batch, you did great! Can you show us a cut cross-section? A croissant will have "intra-layer" (inside the dough layers) rise and "inter-layer" (between the layers) rise: The intra-layer rise comes from the yeast and moisture action in the dough itself, and the intra-layer comes from the steam generated as the moisture in the butter/margarine integrates with the dough. I would guess that you didn't get a lot of inter-layer rise, but that's just a guess.
I use the Tartine recipe for croissants (with regular butter), and from memory you work a small amount of flour - say 10% - into your butter before forming the butter sheet. I have seen plenty of recipes that don't do this, but I'm wondering if it would help to stabilise the margarine a bit during the bake.
One other tip, make sure everything stays cold during the laminating. I put my sheet into the freezer for 15 minutes between turns, and I know some methods call for a couple of hours in the fridge (which presumably helps with hydration as well as keeping things hard). If the layers are cold, they stay distinct, which means they separate cleanly during the bake.
Last thing, I think you could bake hotter and perhaps double-glaze (glaze half way through final proof, and then again right before you bake), to bring out the colour on the outside shell.
Good luck!
answered 17 mins ago
BeejaminBeejamin
1613
add a comment |
If they're your first batch, you did great! Can you show us a cut cross-section? A croissant will have "intra-layer" (inside the dough layers) rise and "inter-layer" (between the layers) rise: The intra-layer rise comes from the yeast and moisture action in the dough itself, and the intra-layer comes from the steam generated as the moisture in the butter/margarine integrates with the dough. I would guess that you didn't get a lot of inter-layer rise, but that's just a guess.
I use the Tartine recipe for croissants (with regular butter), and from memory you work a small amount of flour - say 10% - into your butter before forming the butter sheet. I have seen plenty of recipes that don't do this, but I'm wondering if it would help to stabilise the margarine a bit during the bake.
One other tip, make sure everything stays cold during the laminating. I put my sheet into the freezer for 15 minutes between turns, and I know some methods call for a couple of hours in the fridge (which presumably helps with hydration as well as keeping things hard). If the layers are cold, they stay distinct, which means they separate cleanly during the bake.
Last thing, I think you could bake hotter and perhaps double-glaze (glaze half way through final proof, and then again right before you bake), to bring out the colour on the outside shell.
Good luck!
answered 17 mins ago
BeejaminBeejamin
1613
add a comment |
If they're your first batch, you did great! Can you show us a cut cross-section? A croissant will have "intra-layer" (inside the dough layers) rise and "inter-layer" (between the layers) rise: The intra-layer rise comes from the yeast and moisture action in the dough itself, and the intra-layer comes from the steam generated as the moisture in the butter/margarine integrates with the dough. I would guess that you didn't get a lot of inter-layer rise, but that's just a guess.
I use the Tartine recipe for croissants (with regular butter), and from memory you work a small amount of flour - say 10% - into your butter before forming the butter sheet. I have seen plenty of recipes that don't do this, but I'm wondering if it would help to stabilise the margarine a bit during the bake.
One other tip, make sure everything stays cold during the laminating. I put my sheet into the freezer for 15 minutes between turns, and I know some methods call for a couple of hours in the fridge (which presumably helps with hydration as well as keeping things hard). If the layers are cold, they stay distinct, which means they separate cleanly during the bake.
Last thing, I think you could bake hotter and perhaps double-glaze (glaze half way through final proof, and then again right before you bake), to bring out the colour on the outside shell.
Good luck!
answered 17 mins ago
BeejaminBeejamin
1613
If they're your first batch, you did great! Can you show us a cut cross-section? A croissant will have "intra-layer" (inside the dough layers) rise and "inter-layer" (between the layers) rise: The intra-layer rise comes from the yeast and moisture action in the dough itself, and the intra-layer comes from the steam generated as the moisture in the butter/margarine integrates with the dough. I would guess that you didn't get a lot of inter-layer rise, but that's just a guess.
I use the Tartine recipe for croissants (with regular butter), and from memory you work a small amount of flour - say 10% - into your butter before forming the butter sheet. I have seen plenty of recipes that don't do this, but I'm wondering if it would help to stabilise the margarine a bit during the bake.
One other tip, make sure everything stays cold during the laminating. I put my sheet into the freezer for 15 minutes between turns, and I know some methods call for a couple of hours in the fridge (which presumably helps with hydration as well as keeping things hard). If the layers are cold, they stay distinct, which means they separate cleanly during the bake.
Last thing, I think you could bake hotter and perhaps double-glaze (glaze half way through final proof, and then again right before you bake), to bring out the colour on the outside shell.
Good luck!
answered 17 mins ago
BeejaminBeejamin
1613
answered 17 mins ago
BeejaminBeejamin
1613
answered 17 mins ago
BeejaminBeejamin
1613
answered 17 mins ago
BeejaminBeejamin
1613
1613
add a comment |
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2
Welcome to SeasonedAdvice, Lisa! Question: have you before had, or made or seen, vegan croissants that were better than those? Asking because I'm wondering if better croissants with margerine are possible.
– FuzzyChef
Sep 6 '18 at 22:40
2
Second suggestion: those croissants look like they might have been overproofed. What was your rising and proofing cycle, including temperatures?
– FuzzyChef
Sep 6 '18 at 22:40
Margarine varies quite a bit in qualities, you want one which is hard when cold, Stork is a good choice and you should be able to get reasonable results with it. I would suspect that it's your method which has let you down, but there's not enough detail in your post.
– GdD
Sep 7 '18 at 8:23
1
@FuzzyChef margarine-based croissants are certainly possible. in this part of Europe many industrial producers of croissants use margarine both for technical reasons (margarine can be highly tuned to the task) and cost. Removing the egg, on the other hand, takes away 1) fats 2) proteins 3) one of the best emulsifiers nature has to offer
– Agos
Sep 19 '18 at 8:14
those honestly look like pretty great for vegan croissants
– Sdarb
Sep 24 '18 at 17:12