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The short story - cant get the temp in the oven right. It gets too brown, if I lower the temperature it is not cooked and the internal structure is not as good as it should be. The long story - so far I tried the following.

Preheat   Baking     Time     Internal structure         "Brownishness"
------     220 *      7min          10                       10
then       180 *      10min         10                       10
225*       180 *      20min         10                       10
230 |*|    180 |*|    15min         4                        10
250 | |    180 | |    18min         8                        8

Legend:
* - convection
|*| - top/bottom plus rear fan
| | - top/bottom

So, whatever I try I get them too dark or not cooked/ugly internal structure What I'm missing here?

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  • What happens if you lower the temperature and further extend the cooking time?
    – Sneftel
    Jan 29, 2020 at 18:33
  • see line 3, 180 is low enough? Jan 29, 2020 at 19:10
  • No, I mean, extend the cooking time until it's not undercooked.
    – Sneftel
    Jan 29, 2020 at 19:18

1 Answer 1

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I know of 2 methods, the temperatures are for convection:

  • Start at 200C and keep it 200C, turning it down if they start to get too brown
  • Start at a high temperature and then lower it partway through, so you get an initial blast at about 200C for 5-6 minutes and then turn it down to 165C for another 9-10 minutes depending on size. This gives you the browning on the outside while cooking the inside

I don't do croissants often but when I do I use the second method.

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  • will try it and report back Jan 29, 2020 at 19:13

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