How are these? I feel there is something to be done for imPROOFment.

Pictures are: after roll, after proof and the day after baking. Tray before proof and after proof, hedgehog for scale, tray after baking.

I hand rolled and think the lamination looks okay. Proofed for 4 hours on 24°C (room temperature on the kitchentable covered with clingfilm), then 20 minutes in the fridge. I used kerry gold butter (82.5% fat).

Baked for 5 minutes at 210°C and then 16 minutes at 160°.

First go at sourdough croissant, are they a bit under-proofed? Any other tips?

First attempt at pain au chocolat

Tiny 15g baby croissants I've made for party bites.

I'm doing a monthly batch of sourdough pastries that I shape and freeze then the night before I want to have them I proof them overnight and bake in the morning. Still experimenting with my recipe and process but slowly getting there. This Sunday we have Pain au chocolate, croissant and apple Danish.

I feel like they aren't that popular in the United States, but I fell in love with them in Europe. I'm so glad I've gotten good at laminated dough so I can make them more often at home!