Culinary Corner

[Jeroen Hoppenbrouwers]

This morning my daughter and I made our usual home-baked croissants from one of the standard "fresh" canned raw dough brands. And as usual, what comes out looks and tastes almost but not entirely unlike croissants from any French bakery.

The various recipes online are usually making the dough from scratch, and this is inevitably a rather laborious effort with all the multiple folding.

But, given that the dough from the can is raw and could have been made properly, isn't there a possibility that the French bakers use a rather different oven protocol? Does anybody know what kind of oven and temperature and timing French bakers use for their croissants?


Jeroen