hewwo
This is my first time ever making something like this, I used Claire saffitz recipe from NYT cooking. The shape and flavour is nice, but it’s a little bit dense/thick(?) compared to bakeries outside.
I used ap flour like the video, but I’ve seen some posts here saying that bread flour is more successful. If I were to make this again in the future, how would I achieve a lighter airy texture with that beautiful honey comb pattern 😭
Is it the type of butter? Lamination skill? Or flour? pls help a girly out.. I wanna be a croissant pro ❤️
thank u 🙏
by keropipee
10 Comments
Pastry chef here, lamination skill. It takes a minute to master it. Still, I’d have a chicken salad sandwich on one of those. I know they taste great.
Also they need to be thinner when you roll them up before baking.
PASTRY CHEF HERE,
Jk these look good just keep trying
Your butter didn’t bleed out. You did it by hand, not using a sheeter. Refinement is just a matter of mileage. The more you do it, the more proficient you’ll get, and the easier it will be.
Awesome first attempt! I think you’d have a lot more success with thinner sheets before rolling
They look amazing for a first try. I’ve never tried, so you’re already winning.
They could probably proof longer too, when I baked these at a bakery they were visibly jiggly and very fragile before going into the oven.
Excellent job for your first croissants! 👏
Those looks amazing for a first attempt and your nails are really cute
These are great for your first time!! Don’t sell yourself short!
Not that it matters but I’m so proud of you.