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?
Best Answer
I know of 2 methods, the temperatures are for convection:
I don't do croissants often but when I do I use the second method.