This is probably my last shot at croissants for the foreseeable future. It's going to be too warm in my NYC kitchen to properly laminate dough (unless I can find an amazingly efficient, small, and inexpensive air cooler). The temperature over the last couple of days has been pretty decent but even so, I have problems with melting butter. Still, even though the butter poured out of them, these aren't too bad! The crumb is really nice and airy (despite being buttery-damp) and the crust does flake quite a bit. I'm close!
by JustAGuyWhoBakes
4 Comments
… I’ll help you clear the rack.
Oooh, that crumb (?) – looks like rose petals 😊
Thank you for sharing the photos of your croissants! The last photo I envy. What an open crumb.
I really hope to see croissants that you will make in the autumn and winter. 🙂
It’s really starting to get warm and hot here, so I stopped making them. Actually I hate the idea of baking during hot weather because baking heats up the whole house.
I’ll resume making them when the weather is cold. I already miss the cold weather. LOL
This is a great attempt.
I tried making croissants couple of times here in sunny Singapore. They came out pretty decent. Not easy working in 30c temperature. Had AC on on full blast and constant in and out of the freezer