Turns out it was very hard. For next time I'll have to make the layers much more thin, and find out how to have the butter not melt in the oven. I love the taste tho 😋
by CheeseKnat
17 Comments
MonkeyManCity
Oh my 💀
OtherwiseBed4222
I’ve had butter sitting in the fridge for almost 3 weeks to make croissants and I’m afraid.
404unotfound
Not a terrible first attempt honestly! The butter melting is from underproving, that will fix a lot of your problems
AffectionateArt4066
Laminated doughs are serious business, good first try. Anyone who says its easy, has either been doing it for a very long time frequently, or are not being honest. For Claire Saffitz they are easy, she has a Bachelors from Harvard, studied pastry in Paris and has a master degree from McGill University. I think it is in fact easy for her , but that doesn’t mean its easy for everybody else. I have an MBA in finance , but that doesn’t translate to baking.
m8k
I made them once and bruised my hands rolling the cold dough with a French rolling pin. I think I’ll try them again this winter.
Audthebod2018
These look like you may have overworked the dough since it looks thick and cakey rather than light and flaky. And I think your butter melted before final proofing finished (at what point exactly your butter melted I have no clue)
When I make croissants and do laminating, I legit turn off the heat in my house for the day and commit to wearing a cozy sweater and pants and put the dough RIGHT into the fridge after I’m done laminating. All to avoid the butter warming! Also be aware of what surface you’re laminating on (ie don’t laminate on the counter above your dishwasher as it may be warmer than other counter sections)
Glad to hear they are tasty! Can’t go wrong with dough and butter! If you want to share them but aren’t sure about their aesthetic, you could convert them to almond croissants 🙂
ryhntyntyn
I don’t know what’s wrong with me. These look delicious.
ri-la
I find claire’s recipe to be good but instead of the fridge pop them in the freezer before baking. Stops the butter melting right out.
bobo485
What was the recipe and process?
AllMight-san
Hello. If anyone has ever get to see my comment, I’m not trying to be the best of anything, But if it’s about croissant i can help you out in the very best of my knowledge.
Croissants can be a bit tricky, or may be hard to do sometimes, but its all about UNDERSTANDING it. When you do understand each and every details of it, im sure youll see the improvement. And those are
-Flour types. -% of Protein the flour has. -Temperature of dough. -% of Fat in the butter. -Proper resting. -Proper Storing. -Temperature on the area. -Basic and Proper passing -Rolling. . -Required temperature and Humidity for proofing. -Proper temperature on baking based on size of your dough.
These for me are the most important thing about croissants.
see-no-evil99
Thee look lik e my 1st and 2nd attempt at laminated dough. There has not been a third attempt onwards lol.
I have heard that some people use a pasta maker to help with lamination. Its why i was considering getting one myself.
MissMelines
they taste like they are hard to make, and I salute you for trying. I never have and they are one of my favorite things.
QTsexkitten
“how hard can they be?”
lol notoriously one of the single hardest subsets of baking.
Southern_Macaron_815
A for effort
Brilliant_Hotel_5091
I just bought butter to make croissants tn. lol was also thinking “doesn’t look to hard.” Welp hope they turn out good 🤞
jstamour802
Professional bakers will tell you to go buy premade croissant dough lol.. they are such a pain. Fun to do once, decided never again
17 Comments
Oh my 💀
I’ve had butter sitting in the fridge for almost 3 weeks to make croissants and I’m afraid.
Not a terrible first attempt honestly! The butter melting is from underproving, that will fix a lot of your problems
Laminated doughs are serious business, good first try. Anyone who says its easy, has either been doing it for a very long time frequently, or are not being honest. For Claire Saffitz they are easy, she has a Bachelors from Harvard, studied pastry in Paris and has a master degree from McGill University. I think it is in fact easy for her , but that doesn’t mean its easy for everybody else. I have an MBA in finance , but that doesn’t translate to baking.
I made them once and bruised my hands rolling the cold dough with a French rolling pin. I think I’ll try them again this winter.
These look like you may have overworked the dough since it looks thick and cakey rather than light and flaky. And I think your butter melted before final proofing finished (at what point exactly your butter melted I have no clue)
When I make croissants and do laminating, I legit turn off the heat in my house for the day and commit to wearing a cozy sweater and pants and put the dough RIGHT into the fridge after I’m done laminating. All to avoid the butter warming! Also be aware of what surface you’re laminating on (ie don’t laminate on the counter above your dishwasher as it may be warmer than other counter sections)
Glad to hear they are tasty! Can’t go wrong with dough and butter! If you want to share them but aren’t sure about their aesthetic, you could convert them to almond croissants 🙂
I don’t know what’s wrong with me. These look delicious.
I find claire’s recipe to be good but instead of the fridge pop them in the freezer before baking. Stops the butter melting right out.
What was the recipe and process?
Hello. If anyone has ever get to see my comment, I’m not trying to be the best of anything, But if it’s about croissant i can help you out in the very best of my knowledge.
Croissants can be a bit tricky, or may be hard to do sometimes, but its all about UNDERSTANDING it. When you do understand each and every details of it, im sure youll see the improvement. And those are
-Flour types.
-% of Protein the flour has.
-Temperature of dough.
-% of Fat in the butter.
-Proper resting.
-Proper Storing.
-Temperature on the area.
-Basic and Proper passing
-Rolling. .
-Required temperature and Humidity for proofing.
-Proper temperature on baking based on size of your dough.
These for me are the most important thing about croissants.
Thee look lik e my 1st and 2nd attempt at laminated dough. There has not been a third attempt onwards lol.
I have heard that some people use a pasta maker to help with lamination. Its why i was considering getting one myself.
they taste like they are hard to make, and I salute you for trying. I never have and they are one of my favorite things.
“how hard can they be?”
lol notoriously one of the single hardest subsets of baking.
A for effort
I just bought butter to make croissants tn. lol was also thinking “doesn’t look to hard.” Welp hope they turn out good 🤞
Professional bakers will tell you to go buy premade croissant dough lol.. they are such a pain. Fun to do once, decided never again
i’m on my third attempt 🥲