Hi ! That’s me again !
Here’s probably my biggest disappointment ever when it comes to viennoiseries.
I think as I proof them after 1 night in the fridge the inside layer stayed too cold and didn’t proof as much as the outter layer, resulting in a a perfectly proofed looking pain au chocolat and being a disaster.
by Soggy_Construction_2
13 Comments
I know very little about making croissants but I would eat every single one of these and you should still be very proud about baking these
Id eat the heck outta those.
Oof, not the pic letting you see through it like a scope…
That’s rough OP.
So one of them has some balding issues, that’s it’s ok – we can still love him
These look great and you know it…
I feel your pain
Sorry but after cooking, one of those looked like a balding man’s head, with no hair on the top and hair all around the sides of the head. I laughed my ass off.
That aside, still looks delectable. If it tastes good, isn’t that good in and of itself?
I would pay for those
Hi, I am not sure what you are trying to achieve. Can you explain ?
Pains au chocolat are usually not tall .
For the gaps , do you spritz with water when you roll ? That helps to seal the layers together.
If you are trying to sell these then I’m sorry, you were so close. If these are for your family then stop it with your up-vote thirst-trap titles.
I’m just here to say I’m impressed with how clean your oven window is.
I’m so sorry you made these delicious, ugly things.
Would a contention wall work? Like with NY rolls