I’ve always wondered how people get the outer layer onto the croissant (and so thin, just like all the other layers that were laminated many times over).
Do you just roll it as thin as you can get as a single ply, plop it on top, and then roll the whole sheet to the desired size/thickness? Or is there some other method to do it? As a home baker, it just seems impossible to get the layer that thin!
El_refrito_bandito
Jeebus. That looks FANTASTIC.
Klutzy_simmer
It looks like you colored the butter? but is that also from the butter for the outside crust?! It looks so beautiful and consistent I’m drooling lmaooo
rainbowchimken
Looks better than the ones from that celebrity French chef on Instagram! Cedric something
nachoazul
They look flakey perfect. Red stripes would go great with green.
7 Comments
Gween
I’ve always wondered how people get the outer layer onto the croissant (and so thin, just like all the other layers that were laminated many times over).
Do you just roll it as thin as you can get as a single ply, plop it on top, and then roll the whole sheet to the desired size/thickness? Or is there some other method to do it? As a home baker, it just seems impossible to get the layer that thin!
Jeebus. That looks FANTASTIC.
It looks like you colored the butter? but is that also from the butter for the outside crust?! It looks so beautiful and consistent I’m drooling lmaooo
Looks better than the ones from that celebrity French chef on Instagram! Cedric something
They look flakey perfect. Red stripes would go great with green.