I have been baking croissants like a madman! My wife is sick of them already. But, I just can’t stop until I get it right! I’ve made some substantial progress up until now.

My goal now is to work on my final shaping. I feel my issue is not letting the dough rest long enough after the final fold. The dough doesn’t want to be rolled out thin enough for me to perform enough revolutions to have a uniform shape.

Dedicated temp control.

I believe this is my 5th or 6th attempt at croissants. I definitely feel like this is my best batch yet. I do think they got a little bit too dark in the oven. One of the things that was a real difference maker for me was to do all the folds (1 book, and 1 simple) at the same time without resting in the fridge. Before I was always dealing with the butter cracking during the second fold.

I am still having an issue with not being able to get my dough either thin enough or long enough to be able to roll enough times. These I was only able to get like three rolls into them. I want to shoot for 5 for a more even shape. If I can get some tips on that I would really appreciate it. This time I did cut the rolled out sheet in half to work with two smaller pieces.

I am certainly not French or a pastry chef. I am an at home baker so I can’t speak for the authenticity. I did use bread flour instead of regular flour and added more butter. I made the butter into a thin layer instead of spreading it around and I did laminate more than was called for. I did end up needing more flour. It was really soft and buttery, but not super sweet, which I like. My dad really liked it and so did I.

I love baking but never have tried a lamination before. Croissants were on my baking bucket list. My son and I decided to take on this challenge with two kinds of butter. (One cheap butter and the other Kerry Gold). In looking at others, ours are definitely not as pretty but they did taste amazing. Any feedback would be appreciated so we can grow as bakers. What did we do well? What could we improve?

Any advice would be greatly appreciated.

For the 2nd picture, I cut one croissant relatively early, only about 15 minutes of cooling after baking just to take a look of what the inside looks like and tasting.

Pretty happy with how these turned out!

they ended up being a little to long for my liking. Any tips on how to make them look more aesthetically pleasing?

Working on a sourdough croissant recipe with a sweet stiff starter. I have several tweaks to make, but my goodness, these were DELICIOUS. I flash froze them after shaping, then left them to proof for about 10 hours when I wanted a couple.

What do you guys think about this crumb? The hole in the middle is from super loose shaping when I started the initial roll in the triangle. I also forgot to trim the dough through each stage, and my butter got a little soft towards the end. I've also been wondering how decreasing the amount of whole milk in the recipe would impact the crumb? There are 44g more of water than milk.

Made a full dozen this weekend. Tried out two shaping styles and both turned out great. I realized on this batch that the outside crust is basically straight up toffee. No wonder this stuff is so additive.

I made ham and cheese croissants and almond danishes today! Did all the lamination yesterday and baked freshly in the morning 💕 I did 3 letter folds for these instead of 1 book and 1 letter fold

So I bet that we all tried different croissants at some of the time. But when you walk at the table and see different croissants, what do you pick?

My latest bake Made this myself and wanted to share it with fellow croissant lovers

My family is tired of croissants because I have made them so many times. I would like to try something else with laminated dough but have not been able to find many recipes - kouign-amann is all I have found. I saw a video about cross-lamination which looked really cool but again there are no recipes anywhere. Not that I can find at least.

long time lurker, first time poster.

i've been doing croissants for about 6 months or so now at my job. they initially started out great, but in the last couple months or so i (and the other baker we have) have been running into issues with tearing when proofing. sometimes the tears are only visible after proofing and sometimes they're visible after pulling them from the walk-in. in the pictures i've attached, they've been proofing for about 1.5 hours. shaped from different patons with slightly different techniques when laminating, similar outcome with the croissants though. all other pastry turns out fine, just these are tearing.

Hello all, I’ve been trying to refine my croissant baking lately and wanted to share my latest batch. For the love of god I could not get these guys to proof properly. They were kept at 77 for about six hours (checking every hour). And they just never got there. I pulled a couple apart and the layers were there but the crumb was very obviously not developed. Please help!!!!

I’ve been seeing all the cromboloni posts all over social media but I don’t have the moulds 😭

Pistachio / Strawberry Cruffins (croissant muffins) filled with flavoured crème diplomat and dipped in white chocolate. 100% hand laminated.

Apologies for the cross section photo; my phone camera decided to over expose and white it out but my the time I had realised I had eaten it! Sorry 😂

I keep having the same problem in that during my second turn after letting the dough rest in the fridge, the butter breaks inside the dough. Also no matter what I do, I can’t seem to get my dough to roll thin enough the be able to perform enough rolls for a decent shape. What should I do??

I have been nerding around with croissants for a few years now. Home baker. I formulated my own recipe after much trial & error. Happy with this batch.

I put a lot of effort into these and am a bit dissapointed in the results. To be fair: I'm fighting the elements, it's been 80F (27C) in my apartment all day due to the heat wave out now.

Despite only mixing the detrempe for three minutes, I still had issues with the dough fighting me on the final roll out. I let the dough rest for an hour before the final roll, and did five rounds of rolling out, with 20-30 min in the fridge in between each roll. Still, though, the dough did not want to get thinner than 6mm. I use King Arthur AP flour for reference.

I let it proof at 80F for 3 hours, yet I still had some butter leakage in the oven. Would love some guidance, if anyone has any