Last week I posted my croissant progression. I'm still making incremental progress and thought I had to share my most recent batch. I'm considering signing up for a cottage food license so I can sell some of these at my local farmers market.
I tried 54% hydration with my flour this time, but I think it was a touch too high, so I had to use a lot of flour during lamination to prevent sticking. This is probably why the crumb shot has a large gap, but others (unpictured) have more even insides. Either way, it's by far my tastiest and prettiest batch.
I also switched back to Vital Farms unsalted butter. It's so much more pliable than the local butter I used last time. The local butter claims high butterfat, but it cracks so easily and leaks a lot during baking, so I don't know if I believe it.
by Saturable
15 Comments
These are beautiful! Really well done 🙂
Which recipe did you use?
They look perfect !
Beautiful! I want to try, But I’m scared because I know it will be a difficult path.
wow. these look so amazing, they should be stock footage….
Excellent work!
I was just in Paris, and the Pain au Chocolat looks as good as what I got there. NICE WORK
I couldn’t make it past the second picture. I proofed.
What kind of chocolate did you use?
These are incredible!
This is art. Absolutely gorgeous 🤩
They look picture perfect; like something you’d see in a professional cookbook.
I’ve had a very long hard week and I can’t begin to tell you how much I want one of these right now
I have also switched back to vital farms. Last time I tried a different butter I had the worst breakage ever. Vital is the way to go. How long did you proof these for? They look great
Wow. These could not be any more perfect. They look delicious