Burned 3 batches of croissants before a pastry chef friend told me the truth about my oven

I was at a bake-off in Portland last fall and my croissants came out black on the bottom again. This pastry chef from a local shop looked at my sheet pans and said 'you're using dark metal, swap to aluminum.' I didn't believe it could make that big a difference but I tried it the next weekend. First batch came out golden brown all over. I've baked maybe 200 croissants since then and not a single burnt one. Has anyone else had a simple change like a pan type totally shift your results?

2 comments

2 Comments

leo_fisher13d ago

My friend's mom had the same problem with her cookie sheets until I told her to try light colored pans and she called me two days later saying her cookies finally didn't burn on the bottom. Its wild how something so small changes everything.

oscarhart13d ago

I used to think dark pans were better because they cooked faster, but after burning three batches of sugar cookies in a row I switched to light ones and never looked back. You're right, it's a total game changer for even baking.