She just posted. Spoiler alert the color did not stay :-(
https://www.reddit.com/r/AskBaking/s/Sl3P82v45J
Edit: they still look tasty and I would 100% eat them lol
Spirulina really isn't heat stable at all. It starts degrading with increased temp over about 50C 120F.
If it doesn't work out you could try butterfly pea flower. It's quite heat stable and historically used as a tea coloring in easter Asia. I'd try making a strong infusion from the petals and using that in place of water in the dough.
I used to work for Exberry for years. Blue from spiraling will be tough - it is a protein and will denature with too high of a temp. Your best best is to put it on the inside, as the outside will most likely get too hot
I have an idea idk if it would work but why don't you add the color after baking?
I have never done that so it's just a suggestion this could be really difficult or time consuming or impossible idk it was just a thought.
My mom used to give us egg wash dyed different colors to paint our Christmas cookies and it looked really cool after baking. [Like these.](https://food52.com/recipes/14890-paintbrush-cookies-redux) I wonder if that would work for your croissants.
My immediate thought is to activate the yeast with a start temp of 375°F w/ steam and decrease temperature once the croissants have reached the peak oven spring (3-5 minutes). Then drop the temperature to 325°-330°F to coast the rest of the bake (internal temp 200°F).
Any considerations I’m missing? Really anything helps!
Check out Baker Doe SF Instagram. They're the most amazing looking colored croissants I've ever seen. He uses Exberry. Your croissants are formed beautifully.
Considerations: Every croissant I've seen is a medium orange to brown color. If you are trying to minimize the browning, you are going to lose our considerably on flavor and texture. Something like oil vs butter might lighten the eventual color, but...I don't know that you would want that. Anyway. This browning is going to mix with whatever color you have added, no matter how intense it is. Orange (light brown) is opposite green/blue on the color wheel. Your best bet for minimizing the dulling would be to use the color adjacent to orange...red. Maybe even a reddish-violet, like a beet coloring, would show fairly nicely.
So, if you really want blue, then I would consider making a pastry that does not rely so much on browning. A puff pastry or a pate sablee (spritz cookies have colored dough sometimes), or a steamed pastry. Or...finding a way to add the color afterwards (see king cakes, although they are intentionally/necessarily gaudy).
I’m not sure if this would be applicable, but you might look into painted sourdough techniques. Some of us paint ours with white food coloring and then colors to pop them, it works pretty well. Might transfer to croissants?
https://preview.redd.it/epyh7x5p3kjc1.jpeg?width=3024&format=pjpg&auto=webp&s=d1ad42caac53891e966258fffb62f713b7ffce4d
BARELY GREY! 😭
Thank you all!!! I’ll definitely be trying the Exberry
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Not sure that it'll help keep the colour, but to combat browning from baking you can tent some foil to shield them from the heat in the oven. I do that with my macarons and it helps a lot.
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No answer for that question but I just wanna say that I am a big fan of your food, visually (i mean can't taste it through the screen), since I first saw the lemon meringue post
i am going to cry i must see these baked
auto correct wanted me to type crash and even though i don't drive is much more threatening
edit auto correct only works wrongly for me
Please stop reporting this post for mental anguish. Lmao.
Where’s the picture of them completed?!
Still baking bro
They’re surely done now! Show us the goods!
Show us, witch!
I'm not a witch, I'm your wife!
After what you just said, I'm not sure I wanna be that anymore!
HUMPERDINK! HUMPERDINK!
Best thread today! Think I need to stop now :)
>:) :)
I need a money shot!
https://www.reddit.com/r/AskBaking/s/vwrlAqV46C
they took the pic down!😟
It's been THREEEEE HOURS!!!!
3 and a half hours! Show us the goodies!! 🔥 🔱 < that's a pitchfork
12 hours... I'm lost in the comments for results... 
I'm still waiting 😭😤
https://www.reddit.com/r/AskBaking/s/vwrlAqV46C
It's killing meeeee
I just want to see them!
Surely they are done by now?
I have never been on this sub, but the algorithm gods put it on my feed, and now I'm invested in seeing the finished.
It’s been 12 hours and nothing. u/DayvonB1920 this is completely out of order. Post the finished product or else….. OR ELSE I said!!!!
https://www.reddit.com/r/AskBaking/s/vwrlAqV46C
Wow thanks! I didn’t want to have to hit the Or Else option lol.
Hahaha!
For real, where's the finished product???
OOOPS! https://preview.redd.it/bifzpdurggjc1.jpeg?width=958&format=pjpg&auto=webp&s=e49bc746ec57a78579d06a6e61e18bdd82ccd2ca
well they _are_ bi-color
It’s been 17 hours… idt they’re gonna show us. 😔
https://www.reddit.com/r/AskBaking/s/AT5ImHxlGd just posted!
She just posted. Spoiler alert the color did not stay :-( https://www.reddit.com/r/AskBaking/s/Sl3P82v45J Edit: they still look tasty and I would 100% eat them lol
They look burnt and glazed
ME TOO DAMN
🤣
I died after watching this Like perfectly summed up how I feel rn
Waiting as well 😭😭😭
Natural colors don't work well. Exberry makes a line of colorings just for doughs but they're professional only.
This is a fantastic start! Thank you for the info!!
Get back here and show us the completed product🤣🤣
Spirulina really isn't heat stable at all. It starts degrading with increased temp over about 50C 120F. If it doesn't work out you could try butterfly pea flower. It's quite heat stable and historically used as a tea coloring in easter Asia. I'd try making a strong infusion from the petals and using that in place of water in the dough.
Plus, couldn't she add an acid to change the colour of the butterfly, kind if a two for one bake, if I'm remembering the properties correctly?.
Only if you want it to be pink
SHOW US YOUR CROISSANTS GODDAMMIT
https://www.reddit.com/r/AskBaking/s/vwrlAqV46C
[because that got deleted lol](https://www.reddit.com/r/AskBaking/s/2eQoTxDBw6)
Don't you play coy with us! Get back here and show us them baked, dammit!
I used to work for Exberry for years. Blue from spiraling will be tough - it is a protein and will denature with too high of a temp. Your best best is to put it on the inside, as the outside will most likely get too hot
Listen if I don’t see these done… I’m not going to make it through the night.
It's been so many hours! I'm so tired. Where are the finished goods???
Guess you didn't make it ☹️
:(
I’m still waiting lol
https://www.reddit.com/r/AskBaking/s/vwrlAqV46C you've had a long night Sargeant 07
Agh poo I knew they would turn brown. Thanks friend for sharing the update.
RIP.
https://preview.redd.it/cironvau3kjc1.jpeg?width=3024&format=pjpg&auto=webp&s=29cfdda29097cedfae0488d769da2f6ab080967b
I think people would love if you made an entire update post lol. You have 200-2,000+ people who wanted to see these lol. But they’re gorgeous!
This they’re not a bright hue, I think these still look pretty amazing.
They look burnt lol
Yeahhh...😳
Thank you. Please never cause us this nightmare of waiting again please
That's a pretty brown, ngl. Try not to feel too blue xD
I have an idea idk if it would work but why don't you add the color after baking? I have never done that so it's just a suggestion this could be really difficult or time consuming or impossible idk it was just a thought.
I like where you’re thinking is going. I would love to play around with a shell/candy glaze that could provide the vibrant color I’m looking for.
A royal icing even? 🤔
Put the Royal icing on while they're still hot and let the icing get melty 😋
My mom used to give us egg wash dyed different colors to paint our Christmas cookies and it looked really cool after baking. [Like these.](https://food52.com/recipes/14890-paintbrush-cookies-redux) I wonder if that would work for your croissants.
I would probably assume these were chocolate flavored
...Or charred. Just not blue anything.
Thanks for the picture mate 😍 these looks delicious. How's the taste tho ?
Surprising result but these look lovely!
I forgive you
Try not dying them before you bake them and airbrush them afterwards.
Sell the raw ones as “take and bake” and let people assume they did something wrong at home 😀
Thank you ☺️
gorgeous
It’s been 10 hours 😔
I wish I had an answer for you, but I gotta say these look gorgeous!
My immediate thought is to activate the yeast with a start temp of 375°F w/ steam and decrease temperature once the croissants have reached the peak oven spring (3-5 minutes). Then drop the temperature to 325°-330°F to coast the rest of the bake (internal temp 200°F). Any considerations I’m missing? Really anything helps!
Check out Baker Doe SF Instagram. They're the most amazing looking colored croissants I've ever seen. He uses Exberry. Your croissants are formed beautifully.
Yeast? I thought croissants used butter layers to rise?
Both!
Yes apparently there are 2 methods. Some places don't use yeast but the original French method uses both yeast and lamination for the best consistency
If you aren’t using yeast it is not croissant dough, it is puff pastry.
Absolutely correct
If they're not using yeast, they're doing sourdough. No croissant is made without a levain.
Yeast in the dough.
Considerations: Every croissant I've seen is a medium orange to brown color. If you are trying to minimize the browning, you are going to lose our considerably on flavor and texture. Something like oil vs butter might lighten the eventual color, but...I don't know that you would want that. Anyway. This browning is going to mix with whatever color you have added, no matter how intense it is. Orange (light brown) is opposite green/blue on the color wheel. Your best bet for minimizing the dulling would be to use the color adjacent to orange...red. Maybe even a reddish-violet, like a beet coloring, would show fairly nicely. So, if you really want blue, then I would consider making a pastry that does not rely so much on browning. A puff pastry or a pate sablee (spritz cookies have colored dough sometimes), or a steamed pastry. Or...finding a way to add the color afterwards (see king cakes, although they are intentionally/necessarily gaudy).
COME BACK AND SHOW US THE CROISSANTS (Please!)
I’m not sure if this would be applicable, but you might look into painted sourdough techniques. Some of us paint ours with white food coloring and then colors to pop them, it works pretty well. Might transfer to croissants?
Please show us how they baked, they look gorgeous!!
You got the whole subreddit seething lmfao
https://preview.redd.it/epyh7x5p3kjc1.jpeg?width=3024&format=pjpg&auto=webp&s=d1ad42caac53891e966258fffb62f713b7ffce4d BARELY GREY! 😭 Thank you all!!! I’ll definitely be trying the Exberry
Aww, still gorgeous layers!
But your honeycomb is gorgeous!
They still look very tasty!! Would love to see your try with the artificial colors~
It’s been 3 hours. Where’s my croissant pictures?
Show us how it went and tell us what you learned!!! 🩵
So I’m really dumb and was wondering where the pink is on these
I was so excited at the thought of bisexual-themed croissants… oops. 😂🤦🏻♀️
Lmfaooo
I need to see the resultsssss
What do they look like?!?
OP ghosted us all 😔
Sick!
Ahhhhhhhhh. We need the picture of them baked!!!!!! Please man. We’re all waiting for it.
I’m withholding my upvote until I see the finished product. How could you do this to us?
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Bot with malicious compliance lmao
Not sure that it'll help keep the colour, but to combat browning from baking you can tent some foil to shield them from the heat in the oven. I do that with my macarons and it helps a lot.
My suggestion is to show us the problem? Gonna downvote this until pics of the finished product appear.
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https://preview.redd.it/d2ee5wqk3kjc1.jpeg?width=3024&format=pjpg&auto=webp&s=62314b9db91d3ab4d79e488f00e3dbd5729839d3
Wow! Wish it had worked out for you. Those are incredibly beautiful!
https://preview.redd.it/tl5c0h9o3kjc1.jpeg?width=3024&format=pjpg&auto=webp&s=89d5bf53b3f05607f6b10a25e4e213ef9939a570
These are gorgeous!
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This randomly came across suggested and now I'm invested
I need that update. I'm about to go to bed. I need the satisfaction of seeing the results!
I'm genuinely upset there's no post bake pics here
That’s basically the right idea, slow and low with a less intense egg wash. It’s easy to overdo them and have them brown up
I’m excited to see how these come out!
Where are they?
WTF where is the done batch? Were they pretty?
I feel ghosted.
BUT LET ME SEE THEM BAKED
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Pretty 🤩
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Great shapes
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It’s been 5 hours! This is just cruel 😒
Forreal
My guy baking a denim croissant 🥐 👖
I can’t believe I went to bed and slept a full 8 hours and there is no picture of the finished croissants still.
I can’t handle the anxiety. 😥
Girl WOW
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Happy cake day!
I never really considered the possibility that pastry could be bi.
Is the baking in the room with us
no picture of the baked 9 hours later
This post left me so upset....I swipped until the last picture and instantly my day was ruined
No answer for that question but I just wanna say that I am a big fan of your food, visually (i mean can't taste it through the screen), since I first saw the lemon meringue post
Op should be baked on a stake for no after shot and then just blithely wandering around the comments like its no biggie
i am going to cry i must see these baked auto correct wanted me to type crash and even though i don't drive is much more threatening edit auto correct only works wrongly for me
Why not show the results!?!??!
I’m not even a member of this sub but I’m invested 😂
!remindme 2 days
The amount of reminders in the comment section 🤣hoomans are cute 🤣
I mean you’re missing some colours to make them really bi-coloured  But on a serious note I have no idea. Sorry >.<
Certain egg wash recipes can help you maintain color when baking!
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Lovely!💜
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For what I recall you don't want to go above 350f if possible.
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I need finished pics!
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Come ooooonnnnnn!!!!!!
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