So 4 years ago I made croissants, failed and never came (or dared) to make it again. As Kerrygold butter was in sale and I watched Claire Saffitz video like 2836292 times.. I gave it another go.
The crunch is good, the outside could be better, my first batch (didn’t really cool before baking, which I did do in the second batch) did bleed a lot though. And the bottom is not undercooked but could be better. Any tips or notes?
First cross section picture was the one that bled a lot of butter, the second cross section was the second batch that did not bleed because it was refrigerated for half an hour before baking. The ones on the aluminium/cooling rack were also from the second (refrigerated) batch.
by JustAReaderrrr
5 Comments
I just started my baking journal….my mom has always made bread at home and I thought oh it’s gonna be a breeze, then this yr for thanksgiving I helped out more than ever with my mom getting older a large meal like thanksgiving is tough and my grandmother/ her mom passed last yr on Christmas so it’s just been a bit rough getting through holidays with out her. So I thought I’m gonna do the dinner rolls completely on my own and it’ll be great…it wasn’t I thought ok Christmas is coming up and I wanna master this so I have been practicing and it’s gotten a lot better. Anyways sorry for the long story to just say those look great!! Good on you for trying again and practicing will make them perfect good luck to you.
Love the lil mini ones
They look amazing!
The crumb looks pretty good apart from the bottom.
Did you trim the ends off between folds? Also they have to be very jiggly when sufficiently proofed.
That looks really beautiful! I like watching her videos. She makes things look easy.