How did I do?

[Dante White]

My first time (3rd attempt) making croissants. Just wanted to see share my progress.

 

[Mona]

Hi there!

Congrats on making croissants it’s no easy feat, especially on your first few tries! It’s great that you’re sharing your progress. How did you feel about the results? If you’re happy with how they turned out, that’s a huge win! If you’re looking for feedback or tips for next time, feel free to share more details or photos, and I’m sure the community would love to help. Keep up the great work, and happy baking!

 

[Norcalbaker59]

My first time (3rd attempt) making croissants. Just wanted to see share my progress.View attachment 4750View attachment 4751

Laminated dough is difficult even when a sheeter is used. But definitely more difficult by hand.

This recipe with video and instructions might help you better understand how to achieve a laminated dough by hand that doesn’t have the layer fused together. She offers a lot of good tips to achieve the honeycomb structure.

How to make Croissants | Recipe

This has been a post long time in the making… 1 year, 7 months and 1 week to be more precise. It was my new year resolution of 2018 and though we in 2019, I’m glad I was patient enough …

buttermilkpantry.wordpress.com

 

[juan witmore]

My first time (3rd attempt) making croissants. Just wanted to see share my progress.View attachment 4750View attachment 4751

Wow, three attempts? That shows some serious dedication! Croissants are no easy feat, especially for a first-timer. They can be so tricky with all that folding and waiting for the dough to rise just right. How did they turn out? How was the layering and flakiness? If you’re up for another try, some tips that helped me were keeping the butter super cold and really focusing on those folds to build up the layers. But honestly, kudos to you for sticking with it! Let us know how they tasted – that's the best part!

 

[retired baker]

My first time (3rd attempt) making croissants. Just wanted to see share my progress.View attachment 4750View attachment 4751

The dough was mishandled, it has a ragged surface.
At every step the top surface of the dough has to be turned to the inside, failure to do that at any stage will result in that scaley rough surface.
Don't get hung up on interior honeycomb, it indicates nothing.

I posted a photo of a croiss with ideal honeycomb on reddit, everyone opined how uniform it looked, and the layering and flakiness was perfect.
It was from walmart, it was complete utter trash, therte was no flake, you couldn't make it flaky in the oven, it just dried out. It is the result of over processing, too many folds, over developed dough, it was done by the book and tasted like a book. I never went back to reddit to inform them of the their ignoraance. They're convinced they know everything.
I'll see if I can find the photos.

 

[retired baker]

My first time (3rd attempt) making croissants. Just wanted to see share my progress.View attachment 4750View attachment 4751

The dough was mishandled, it has a ragged surface.
At every step the top surface of the dough has to be turned to the inside, failure to do that at any stage will result in that scaley rough surface.
Don't get hung up on interior honeycomb, it indicates nothing.

I posted a photo of a croiss with ideal honeycomb on reddit, everyone opined how uniform it looked, and the layering and flakiness was perfect.
It was from walmart, it was complete utter trash, therte was no flake, you couldn't make it flaky in the oven, it just dried out. It is the result of over processing, too many folds, over developed dough, it was done by the book and tasted like a book. I never went back to reddit to inform them of the their ignoraance. They're convinced they know everything.
I'll see if I can find the photos.

 

[retired baker]

Here it is.
Croissant classique.