Recipe from Ferrandi Paris (made two doughs)
250g bread flour
250g AP flour
270g water
30g milk powder
60g sugar
10g salt
14g active dry yeast
2x 150g butter blocks
All these recipes were saying to place a pan of boiling water in the oven to create steam during the proof but that step was my downfall the previous two attempts because it was melting my layers and making a dense croissant. I skipped it this time.
by lanetheginger
7 Comments
great honeycomb
😋😋😋
These aren’t pigs in a blanket, they’re swines in a duvet.
It looks like a flower inside!
This isn’t an attempt – it’s a success
Wowwwww! Well done
I love all the effort and finesse that goes into a croissant then you wrap it around a fuckin hot dog lmao I bet it was delicious