My first attempt at making croissants (gf) they were very… Eh!
My first attempt at making croissants (gf) they were very… Eh!
by TraditionalClub6337
27 Comments
NeoViper101
My condolences.
krimmaDub
That can’t be puff pastry lol
holyhibachi
Botfly lookin ass croissants
Kitchen_Plankton-93
did you use regular dough?
mikeyzee52679
Gluten free?
BlackPillPusher
Those are cookies bro, the puff pasty might have been not too fresh
SpeedBlitzX
Coat them in chocolate, and they’ll look like edible chocolate cigars heh.
ivecompletelylostit
They look like larvae
Drpoofn
This is the content I look for in this sub. How’d they taste tho?
SuccotashFragrant354
My fellow gluten free person, I applaud your efforts
cherlampeter
They do look terrible. Perfect.
More serious comment, if you can find Sweet Loren’s Puff Pastry sheets, those worked pretty decent for us. Just have to be quick so it doesn’t get to room temp. Not quite the same as a croissant but it’s as fine as it could be considering it’s gluten free.
zaxsauceana
Was the butter warm?
Arachne93
You know they’re gluten free because of how they are.
a_solid_6
Mmmm… roasted slugs
Pristine-Account8384
Don’t ask her to roll a joint…
Jasbaer
Crossaint’s
Ontarom
Those are some beautiful moth coccoons or possibly blunts. The possibilities for prop comedy are endless.
VickyVacuum
This is such a disaster
Acornriot
Did you laminate the dough any
ChefAsstastic
Bless your heart.
Rainsandbows
I love them!!! They’re like… Delicious leeches.
thegiukiller
Sir… pastry dough and bread dough are not the same thing.
Swordofsatan666
See thats where you went wrong. You made them very “eh!” when you need to make them more “hon hon!”
Remember this for next time
VoidMunashii
Did you just make them with bread dough? I am not seeing any layers.
daciavu
Ik this is kinda joke sub and not meant for tips but i wanted to offer some tips as someone whos been making croissants for a while now. My first time making them was pretty similar to this and it took me a couple tries to get it right.
Dont let the butter get to warm when laminating the dough. When you take it out of the fridge to roll out the next laminating step, let it rest on the counter for 5-10 min. This will allow the butter to soften enough that it wont crack when rolling while still being cold. If you’re rolling it out and the butter starts to look like its warming up, stop, put it back in the fridge for a few minutes and then continue the lamination.
The trick to getting fluffy layers is the butter seperating the dough layers. If its too warm it will meld with the dough and thats how you get the result you got here. I also recommend a high quality butter if you can get it. I like to use irish butter. I feel like it doesn’t get as solid when its cold.
It takes time and patience to get them right, but once you do its so worth the effort. It will be easier to do the more times you make them.
Dont give up and happy baking!
RetroZone_NEON
Roasted ace bandages
One-Grape-8659
I was like “huh? Girlfriend croissants?” Until I read comments lol
27 Comments
My condolences.
That can’t be puff pastry lol
Botfly lookin ass croissants
did you use regular dough?
Gluten free?
Those are cookies bro, the puff pasty might have been not too fresh
Coat them in chocolate, and they’ll look like edible chocolate cigars heh.
They look like larvae
This is the content I look for in this sub. How’d they taste tho?
My fellow gluten free person, I applaud your efforts
They do look terrible. Perfect.
More serious comment, if you can find Sweet Loren’s Puff Pastry sheets, those worked pretty decent for us. Just have to be quick so it doesn’t get to room temp. Not quite the same as a croissant but it’s as fine as it could be considering it’s gluten free.
Was the butter warm?
You know they’re gluten free because of how they are.
Mmmm… roasted slugs
Don’t ask her to roll a joint…
Crossaint’s
Those are some beautiful moth coccoons or possibly blunts. The possibilities for prop comedy are endless.
This is such a disaster
Did you laminate the dough any
Bless your heart.
I love them!!! They’re like… Delicious leeches.
Sir… pastry dough and bread dough are not the same thing.
See thats where you went wrong. You made them very “eh!” when you need to make them more “hon hon!”
Remember this for next time
Did you just make them with bread dough? I am not seeing any layers.
Ik this is kinda joke sub and not meant for tips but i wanted to offer some tips as someone whos been making croissants for a while now. My first time making them was pretty similar to this and it took me a couple tries to get it right.
Dont let the butter get to warm when laminating the dough. When you take it out of the fridge to roll out the next laminating step, let it rest on the counter for 5-10 min. This will allow the butter to soften enough that it wont crack when rolling while still being cold. If you’re rolling it out and the butter starts to look like its warming up, stop, put it back in the fridge for a few minutes and then continue the lamination.
The trick to getting fluffy layers is the butter seperating the dough layers. If its too warm it will meld with the dough and thats how you get the result you got here. I also recommend a high quality butter if you can get it. I like to use irish butter. I feel like it doesn’t get as solid when its cold.
It takes time and patience to get them right, but once you do its so worth the effort. It will be easier to do the more times you make them.
Dont give up and happy baking!
Roasted ace bandages
I was like “huh? Girlfriend croissants?” Until I read comments lol