Troubleshooting Guide

Even experienced bakers encounter problems. This visual guide helps diagnose and solve common issues with photos and detailed solutions.

Croissant and Laminated Dough Problems

Problem: Butter Leaking During Baking - Cause: Butter too warm during lamination, dough overproofed, oven too cool - Solution: Keep butter at 14°C during lamination, proof at 20-22°C, ensure oven is fully preheated - Prevention: Work quickly in cool environment, chill between folds

Problem: No Distinct Layers - Cause: Butter incorporated into dough, too many folds, overworked - Solution: Cannot fix after baking—use for bread pudding - Prevention: Keep butter and dough separate, limit folds, handle gently

Problem: Dense, Bread-like Texture - Cause: Underproofed, gluten overdeveloped, yeast dead - Solution: Proof until jiggly, use fresh yeast, gentle handling - Prevention: Test yeast before use, watch proofing carefully

Macaron Troubles

Problem: No Feet - Visual: Flat bottoms, spread too much - Cause: Overmixed batter, inadequate rest, oven too hot - Solution: Stop mixing at "lava" stage, rest 30-60 minutes, reduce temperature

Problem: Hollow Shells - Visual: Gap between shell and filling - Cause: Incorrect meringue, wrong temperature, overbaked - Solution: Stable meringue, proper temperature curve, remove when just set

Problem: Lopsided Shapes - Visual: Tilted or uneven rounds - Cause: Uneven piping, slanted pans, oven hot spots - Solution: Pipe straight down, level pans, rotate during baking

Choux Pastry Issues

Problem: Flat Puffs - Cause: Not enough eggs, oven too cool, opened door too early - Solution: Add eggs to proper consistency, 200°C start temperature, patience - Prevention: Test consistency, preheat thoroughly, resist peeking

Problem: Soggy Bottoms - Cause: Underbaked, humid storage, filled too early - Solution: Bake until deeply golden, store unfilled, fill just before serving - Prevention: Extra 5 minutes better than underdone

Custard and Cream Problems

Problem: Lumpy Pastry Cream - Cause: Eggs curdled, cornstarch clumps, insufficient whisking - Solution: Strain while hot, blend carefully if needed - Prevention: Temper properly, whisk constantly, combine dry ingredients

Problem: Runny Consistency - Cause: Undercooked starch, wrong ratios, broken emulsion - Solution: Return to heat if undercooked, cannot fix broken emulsion - Prevention: Boil full 2 minutes, measure accurately, steady temperature

Temperature and Humidity Adjustments

Hot Climate Adaptations: - Work early morning or late evening - Chill all equipment and ingredients - Use air conditioning if available - Reduce yeast in hot weather - Accept some recipes won't work in extreme heat

High Altitude Modifications: - Reduce baking powder/soda by 25% - Increase liquids by 2-4 tbsp per cup - Increase oven temperature by 25°F - Reduce sugar slightly - Expect faster baking times

Humid Weather Strategies: - Store pastries with silica gel packets - Reduce liquids slightly - Bake items slightly longer - Avoid making caramel on very humid days - Serve immediately when possible

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