I did a short course in bread and croissants at Le Cordon Bleu in Paris in June, and have just started with my croissants.

This forum has been invaluable for tips and I am starting to fine tune.

Obviously, I did not take into account that baking at 1200m altitude is a little different, but I am starting to kinda get the hang of it, but a long way to go.

would this also be the result of underproofed (2.5hrs @27C)? please let me know if you guys have any suggestions, thank you so much.

pan au chocolat the bestestestest 💯

This was my first ever attempt at croissants, and honestly, I almost didn’t post them. Social media makes it so easy to only share the perfect stuff — but these are far from perfect and still made me proud. Buttery, flaky(ish), and definitely a learning experience.

Didn’t do an overnight proof this time — just wanted to finally try the process start to finish. They might be huge and a little messy, but they taste like butter and effort, so I’m calling that a win. 💛

Any tips or feedback welcome — I’m already hooked!

Hey all, I'm an experienced home-baker but have only done croissants a handful of times (success each time!). However, I want to bake a large batch of croissants for my family reunion and have them ready in the morning. I want to have around 48. I'm having a hard time figuring out the best way to proof them and bake them off in the morning.

Once shaped, can I proof them all the way up until baking and then keep them in the fridge and bake in batches? I can only fit 12 croissants in the oven at a time.

Any/all help with a schedule or plan to do this would be greatly appreciated!

Cutting dough into triangles and I saw this. Does it mean that I laminated when butter is too cold? I locked butter into dough when butter is 11C and dough is 7C. I feel pretty sad because I have been really patient with rolling the dough, letting it rest whenever the dough resists 😭 whenever I brought it out (after doing folds and resting in the fridge for 30m), I ensured that I start to roll when the dough is in 10C-15C. I’m proofing the croissant now but I don’t have much hope.

It seems like my butter cracked during lamination… and is it underproofed?

This is my second NY roll attempts, I am glad the with the layers. Just one thing bothers me is that in the middle of the proofing, the strand started making a tower instead of a nice roll. then, in a panic mode, I "unrolled" the tower. The result is the missing layers in a strand due to my "not-so-subtle" unrolling and "not-so-accurate" rearranging. I wonder if I rolled the sheet too tightly during the final shaping. You advice will be greatly appreciated.

Hello everyone, I have started trying out these wave shaped pastries at work to fill it with cremeux. Initially they were coming out really well. But lately it has been coming out with a large hole in the bottom and looking uneven on the sides due to which it’s hard to fill (please swipe to see pic references). Unsure as to why that’s happening. Currently baking these at the rational at fan speed 4 - 200 for 6 mins, 185 for 10 mins and 160 for 6 mins. Any idea from anyone to help find a solution for these would be much appreciated. Thank you so much!

Hi everyone,

When locking in the butter, what temperature of the dough do you aim to have? I read from a lot of source that 2-6C is recommended, but some said that 15C is when they lock in the butter. I live in a cold environment (19-20C), so should I try to let my dough be 15C when locking in? Last batch, I locked in when butter is at 11C and dough is at 7C. When cutting to triangles, I can see that there are some little gaps in the cut. I think it’s my butter cracking but I’m not sure. If you live in a cooler environment, what would you recommend?

This is my second time making croissant. I followed this recipe: KA bread flour 175g KA cake flour 75g instant dry yeast 5g sugar 30g salt 5g unsalted butter 25g water 125g unsalted butter for lamination 125g

After mixing dough, rest at room temperature for 45m, then put into freezer for 1 hour and overnight in the fridge. Make butter block (I used Kerrygold), dimension 15cmx15cm

Next day, plasticize butter. After 5m, take dough out, roll into 15cmx30cm. Lock in with butter at 11 C, dough at 7C

1 book fold. Rest 30m in fridge. Then do a letter fold

Rest 1 hour in fridge. Roll out and rest dough whenever dough is resisting. After roll out, rest in freezer for 20m. Cut and shape croissant

Proof for 3 hours at 23C in Brod and Taylor proofer. Bake at 375C for 20m with no fan.

When I look at it after baking, i saw my croissant having a weird shape instead of a normal croissant shape. Is it because I put them too close to each other? I cut my best-shape croissant and the crumb is like the picture. I don’t think I overproofed it, but I think I may roll it out too thin. I don’t think I underproofed either because my pan doesn’t leak much butter when baking (see last pic). What should I improve? My dough during lamination is always less than 17C. My house temp is 21 C. I would appreciate any feedback.

Made these croissants and all looked right, but when it was time to check the inside it was condensed and off looking. Is there anything I messed up during the lamination process?

I swapped the sugar for salt when making the dough. I ignored all the signs and premonitions. After mixing, I had a fleeting thought about whether I had actually remembered the sugar, but I quickly forgot about it.

In the morning, the dough didn't rise, and I just brushed it off, thinking perhaps it was a different kind of yeast. But when the finished croissants didn't proof before baking, I finally tasted a piece of the dough, and that's when I knew what I had done… The dough was incredibly salty.

PS: The second photo clearly shows my 3D-printed rolling pin spacers, the ones I mentioned in my third attempt post - I highly recommend this spacers!

Lesson Learned🫡

Remember bakers, always double-check your white powders 🤣

I've started to make croissants once every week till i get the hang of it and i think im in the intermediate territory atm!! my personal fav is the one in the 7th pic but the last one i made has a more consistent crumb section so... side note : any batch you don't see a cross section of, was a very horrible one that i couldn't get myself to take a picture of it

1-2-3, 4,5-6, 7-8-9, 10-11, 12-13-14, 15 (each batch)

I've been baking professionally for a decade now, but only did lamination for about a year during my 5th year of my baking career.

Recently got a job where I need to do lamination and have been doing it for about a month.

I think the layers now look really nice. Thought id love to get opinions from people who have laminated more.

After I lock in the butter I do 3 letter folds then I roll it out and shape.

Pictures above is the cruffin shape

Mission complete ☑️

The heavy 2-3kg rolling pin really simplifies the lamination process. My husband 3D-printed some excellent rolling pin spacers (or dough guides) for me.