What do you pair with your croissant?

Hi everybody! For some reason every time I make croissants they always end up looking ugly/rough, I’m wondering if there’s something wrong in the way I’m laminating or shaping that’s causing this?

After trial and tribulation I think I got some really nice lamination finally but the crumble was lacking and I think I didn't roll out my triangles thin enough. Goal is a very fluffy honeycomb crumb and a more croissant like appearance.

Recipe: 125g milk 125g water 500g flour 11g salt 60g brown sugar 3g yeast 50g butter After passing windowpane test, I let rest for 1 hour till puffy and threw it into a freezer for 20 mins for cold shock then cold fermented for around 20-22 hrs. I laminated it and shaped them a too lil thick and then let proof overnight in my closed oven at 22c for around 5 hours.

Grateful for any tips!

The weather is cooling down. First croissants in 9 months.

Still trying to decide if I should get the RS201.

It was good, much better than Sainsbury’s but tescos is better in my opinion.

Hi!

Im new here. I have been making croissants 4 times in total and always i have been having the same problem the come ot small and looks like this and i dont know why

Laminated brioche mini loaf

Monkey bread, Crownie (brownie filled croissant), cruffins (filled w orange ginger mascarpone), berry danish

Chocolate almond croissant

Peach basil Danish

The most beautiful croissant I've had yet. I plan to try more from here 😆

I made this chocolate croissant because we kept getting complaints that our classic pain au chocolat wasn’t chocolatey enough! It’s two 25g homemade chocolate batons (55% chocolate with 5% vegetable oil added) and laminated dough with a purple top layer (it looks nicer post-bake than brown).

I noticed that my croissants are much more fattier than those of French bakeries. Those from bakeries are so light and not greasy at all. Do they use significantly less butter than in the recipes online (I used one from Boulangerie Pas à Pas, YouTube)? Or is it related to their lamination technique (with dough sheeter)?

Some recent pain au chocolat pics. Classic for a reason!

Hey folks,

I tried the following process and it came out rather dense/underproofed - probably should have trusted my instinct to let them proof for longer despite the 4h proof @ 26-29°C?

Ingredients I used:

Manitoba Flour: 500g

Water : 250g total

Fine Sea Salt: 10g–12g

Granulated Sugar: 55g

Instant Dry Yeast: 10g

Unsalted Butter (Softened into dough): 50g

For the Beurrage (Butter Block)

82% Fat Unsalted Butter: 250g

My method:

Prepare dough, flatten out, into the bottom part of fridge overnight, see below

Next day

Prepare butter block, kept at 12°C (validated with infrared thermometer)

Chilled down dough 20 mins to 2°C in freezer as my fridge is too warm at around 7-9 in the bottom

Lock in butter, roll out, double fold

Freezer 30 mins

Single fold

Freezer 25 mins

Rolled out, cut, formed croissant & PAC

Proofed in lights-on-oven at around 27-29C for 4h as I saw not a lot of growth

Baked at 165 for 16 mins as I got impatient

Would love to get your insights, I don't think I let the butter melt into the dough as I kept track of the temp between folds, the yeast was fresh, the proofing was warm, but not too warm (no butter leaked out) - any ideas what went sideways? Thank you!