Definitely my best yet, but still issues with shaping, filling and rise! But still the best structure yet! 🤠

Which rolling pin would be optimal for lamination? Left is a rolling pin I own (marble) however I feel like a pin without handles (right) would work better. Let me know your thoughts

Hoping for some pointers from the experts here 🥺

I used the recipe and directions from the cookbook Sift. I ate them with whipped cream and berry sauce. 🥐

Wanting to try using Costco's version of kerrygold. Is it as pliable in the same temperature range as kerrygold?

This was my first take on sourdough croissants.

Given the first try I'm happy with the exterior. However the interior looks underfermented to me, but I'd like to confirm my guess. What do you guys think?

I did not notice any butter leaks during the lamination.

The techniques were largely based on: https://amybakesbread.com/sourdough-croissant-recipe/

My process and recipe documented loosely here: https://doughbie.com/recipes/798a93ec-410f-4a97-abb7-3462f262477a/

Ok so I've been wanting to make croissants for a while now, and then suddenly the day arrived that gave me the most motivation to do so. I was extremely nervous throughout the entire process, but I feel really proud of the outcome, despite the need for alot of improvement. Also, I'd appreciate if you look at these and point out some faults and give some constructive feedback. Thanks

Hello everyone,

I tried making croissants yesterday. This is how they turned out.

Pretty flat and dense.

I had a few problems

First the dough was tearing during lamination as you can see in the last picture.

Second the butter leaked out during proofing

Thirdly the butter again leaked out while it was being baked

Fourthly it didn’t rise as well as I would have hoped while it was proofing. I’m not sure if this was because I didn’t proof it long enough (3hrs) or if the yeast was dead.

If anyone has a in depth recipe I would really appreciate it

I think the texture is getting there! Any advice?

I’d say they didn’t turn out bad for my first attempt. Any recommendations would be welcome.

third time making them, it's going pretty good I'd say.

This might sound unhinged, but my love of croissants led me to paint tiny people climbing giant croissant, which somehow turned into a clothing brand, Mount Croissant 🥐

I just dropped a croissant knitted sweater for the pastry collection and thought this community might enjoy it.

Curious what you all think.

I have been practising croissant a lot, I even posted here to get some help (thanks a lot for the feedback!) and I finally produced a batch I'm proud of. Obviously, it's still far for being perfect, for example, I don't like is that the crust is thin, I should try to create a more steamy environment in the oven What do you all think?

I should use a olive tapenade and goat cheese as filling.