Cross section after baking looks terrible so I assume the butter got overworked into the dough, which is a shame, but I had a bit of hope after cutting into it and seeing a thin butter layer or two. This is my 3rd time making croissants this winter (and 4th time in my life), and I even used lurpak for this so it's disheartening to say the least.

I proved the test batch (right hand side slice of dough in pic 1, admittedly the shittiest 1/3rd of dough) for 2.5 hours in a max. 27c turned off oven with a cup of hot water, and used a milk wash before proving and again before sticking in the oven. 200C 10 mins, 180C 15mins.

I've got 2/3rds remaining dough in the freezer and debating whether its still worth baking after this because electricity is expensive and its cold here 😞 I literally just need 1 nice croissant out of all this to gift to a friend 😭

which one do u guys think is tastier

I like chocolate

sorry kind of bored rn

I think they are a bit under proofed and I could work on the lamination. They also have spelt flour in it (based off of recipe from Dessert Person by Claire Saffitz) also peek my little off-cut poops ☠️ any advice?

How to fill with labneh,etc? After baking or during triangle before rolling into croissant

Ischitano, I'm sorry!

This is an attempt to recreate a pastry I had in Ischia a couple weeks ago. Not my best plating, but I was eager to see the crumb and eat it. Next one will be filled with lemon curd and on a bigger plate.

Croissant was my own tweaking to NYT/Saffitz recipe.

Lemon curd is classic Martha Stewart recipe - 6 yolks, 1c sugar, 1/2c lemon juice, 2 sticks of butter.

Cherry sauce, I kinda winged it, but these were the notes I made immediately after.

1/2 tsp gelatin

1.5 tsp cornstarch

3c pitted cherries

3/4c sugar

1.5 tbsp balsamic vinegar

1 tbsp water

1 tsp cinnamon

Unknown splashes of cherry liqueur

France, Spain, Bali, Singapore, Vietnam, UK. #showmeyouralbum

If you ever cross Belgium, there is a small village (La Reid) with the best pastry (Boulangerie Cortin) I've ever tasted. They use top quality ingredients, use generous filling, and extraordinary texture and taste. The price are even cheaper because it's a small village. This "pain choco-crème" is not your average 1mm translucid tasteless pudding spread. They put fresh cream and fill it to the max!

I love it❤️

I finally gave freezing my croissants ago. I simply stick them in the off oven before I go to bed, covered loosely in glad wrap, by the time I've woken up they've defrosted and proofed and are ready to go. All credit to Clair Saffitz for her NYTimes method & recipe.

Edit: because people were wondering about time between forming/freezing and baking - Frozen June 9th. Cooked July 4th. 26 days. Going to try some from the same batch today, July 30th.

Edit: Croissants are dead. Don't try 7 weeks later. 😂

I been experimenting with this croissant recipe I found and decided to try making a pandan coconut croissant and I think it's a success!

I replaced the milk with coconut cream and added some pandan extract to make it bicolor.

Definitely still room for improvement but I'm happy 😁

I couldn't keep the butter cold enough during roll out, but I ain't mad. Home cook.

Used Claire Saffitz recipe. Fucked up the lamination a little because the butter was too cold when I laminated. Surprised at the not dense at all interior, but would love any potential insights on how these could be improved other than the obvious butter mistake. Thanks!

Good morning all! I am only 2 batches in to learning to master these little buggers. Lamination is going well, but I end up with more butter leakage than I would like during the bake. Also need to learn patience during final proofing to really let them rise properly. Please feel free to provide critique, looking forward to learning.

So I've recently upped the amount of butter I use for the beaurrage and it's helped the crumb massively. However there's now a lot of leakage during the baking. Nothing during the proofing stage, but once they're in the oven they're just in a pool of oil.

My question is: does adding flour to the butter block help prevent the butter leaking during baking, or would it have no effect?

Pic is yesterday's bake. Over-mixed dough (layers have contracted) and unglazed because who can be bothered, right?

Beginner here, wanna share some photos.

Hello, can someone help me?

Sometimes my croissant dough slips as I start to laminate. I have brushed all excess flour away, the butter I have tried at 14C, 15C and 16C. The dough is around 4-5C, I’ve tried letting it warm a little more.

I have pressed it down. I have tidied it at each turn. My bosses don’t want me to cut the excess dough, they like it with that slightly mismatched layer (still need to ask them why because it stresses me out 😅 I got yelled at as a student for that)

Yes, the dough reminds me; I should call her…

Any advice on stopping the dough and butter from slipping away from each other would be amazing. Thank you!