A customer said my croissants were 'too perfect' and it threw me off

They meant the lamination was so tight it made them a bit tough, so I started leaving a little more slack in the folds. Anyone else get feedback that made you loosen up your technique?

3 comments

3 Comments

oliver212d ago

Yeah, I get that. I used to roll my pasta dough so thin it was almost see through. A regular told me the fettuccine had no bite left, just turned to mush. Now I stop a pass or two earlier on the machine, gives it some backbone.

lily_singh24d ago

Oh man, that's so true. It's like what @anna_fox7 said about the chew, you really need that texture. I learned the hard way with ravioli, if the dough's too thin it just bursts when you boil it. Leaving it a bit thicker makes all the difference for holding sauce too.

anna_fox712d ago

That's a good point from @oliver2 about leaving some thickness. It's like the difference between fresh pasta and the stuff from a box... you want it to fight back a little when you bite it. I messed up a batch of pappardelle last week by going too thin, it just fell apart in the bolognese. Gotta find that sweet spot where it's still smooth but has some chew.