I mostly follow the guidelines of Claire Saffitz recipe, with some additions like different flour and milk ratios, as well as adding some diastatic malt powder. These are made with homemade cultured butter as well 🙂
The biggest change I made was a much longer proofing time (5hr at 74-76F) and different baking times. I baked them for 6m at 425F then for ~18m at 350.
by JezquetTheKhajiit
16 Comments
Whoooooaaaa so pretty
These look incredible!!
I think croissants are in the category of baked good I will continue to admire and never attempt but it’s so impressive when people nail it at home!
Looks great!! 🤗 I haven’t built up the nerve to try making them yet..😬
Absolutely beautiful and having made them myself totally understand the labor of love. I didn’t have the success that you have so bravo.
beautiful!
Hello Pretty and Yummy Croissant! 🤤
Them pockets!
Yum 😋
Beautiful
🥰😋🥐
Yummy 🤤
That’s lovely!! 😍
Very nice, big holes!
Look at the flakiness wow amazing
Bravo
Looks so good, wish I could grab it from the screen and eat it…yummy…..quick q what is proofing sorry im a noob.