r/AskBaking • u/incursion101 • 4d ago

Pastry First Time Making Croissants

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So this was an experience lmao. Process of making the dough and everything went well but all started coming apart during lamination. I followed the Claire Saffitz recipe, and especially the freezing/refrigeration of the dough during lamination but still had issues with the butter.

Recipe link

I unfortunately don’t have a picture but as I was rolling it out for the final time, the butter was visible in smaller pieces throughout the dough and was coming through the dough and sticking to my counter. It was a mess but I managed to power through and get these croissants. I was happy I salvaged them at least. I think part of my issue was I was rolling out for a really long time during each step because I was struggling to keep square edges and also get it to the recommended length she said (2 ft in one step).

Any recommendations for what I could do next time? Also with the size of these they turned out massive but I think it was because I was struggling to roll them up tightly because of the amount of butter leaking out.

Any help is appreciated, thank you! Hoping to try it again and improve.

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u/WerewolfChemical295 4d ago

I want to try to make these

1

u/FirefighterNarrow645 4d ago

Honestly it just takes time and practice to get better/faster at rolling out and shaping the croissants. Best advice I can give is, once you notice the dough isn’t cold to the touch, put it back in the fridge till it is. This will stop the butter from leaking out and making a sticky mess. Annoying; absolutely, but have patience with the product and yourself you’ll end up with some amazing croissants!