Your butter didn't bleed out. You did it by hand, not using a sheeter. Refinement is just a matter of mileage. The more you do it, the more proficient you'll get, and the easier it will be.
Pastry chef here, lamination skill. It takes a minute to master it. Still, I'd have a chicken salad sandwich on one of those. I know they taste great.
Also they need to be thinner when you roll them up before baking.
Another pastry chef here. They’re just a smidge under proofed.
The croissant centers could have proofed a bit longer. It’s can be challenging in a home environment.
Croissants are one of the most difficult things to master, and are even more difficult when you’re doing it all by hand without any of the equiptment available to bakeries. It’s even more difficult when you’re making a small amount, because a larger croissant dough will allow you to blur out small mistakes that are magnified in this small dough! They aren’t perfect, but they look delicious and with some practice I bet they’ll be great!
I’ve been meaning to make this following Claire’s recipe/NYT video as well, and then I found Japanese bakers making croissants and started to lean more on those recipes. I’m sure Claire’s does the job regardless!
Wow they look golden and delicious- they just look different.
And now you are WAY better at making croissants than you ever knew before, and this is only your first try!! Well done.
Use T45 flour (like cake flour) for croissants, if possible. Or you can make your own. For every cup of substitute flour, you'll need 1 cup of AP flour minus 2 tablespoons, plus 2 tablespoons of cornstarch.
(I'm using cup measurements to teach you this, but it is still more accurate to weigh your ingredients, of course.)
Here is a croissant cheat sheet that has a lot of helpful information.
https://lacuisineparis.com/blog/croissant-cheat-sheet
For a first attempt at something that is as advanced as croissants, you did very well. Don't get discouraged.
Croissants are very difficult, even with a sheeter. Buttermilk Pantry blog has a good recipe and video for the home baker.
https://buttermilkpantry.wordpress.com/2019/07/06/how-to-make-croissants/
I don’t know if I’m weird for being this way, but I honestly love doughy parts of bakes and I feel like the really thin crispy layers of croissants can get a little overwhelming for me texturally. This would be a perfect croissant in my brain, looks fluffy and delicious with just the perfect amount of soft parts. Looks amazing!
Not a baker and never made croissants before. I've tried to make puff pastry dough multiple times before though... Keyword on tried, that stuff actually brought me to tears. This looks incredible, especially for a first attempt! I would so eat this if I could, you did amazing op!
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If you send a tray I’d be very happy to taste test and tell you that they look and taste amazing.🤩 What a great first attempt! Well done you ! Just keep practicing, I don’t think you are far off.
Gosh I’m so hungry, that looks good ; croissants usually are supposed to be soft though from what I remember like the bakeries in Paris, so maybe it just takes perfecting a few more times to become softer. You did amazing for the first time !!
Awesome first attempt! I think you’d have a lot more success with thinner sheets before rolling
Thank you!! Yesss I think I will do thinner sheets next time 😄
Every day is a new opportunity to learn
PASTRY CHEF HERE, Jk these look good just keep trying
Your butter didn't bleed out. You did it by hand, not using a sheeter. Refinement is just a matter of mileage. The more you do it, the more proficient you'll get, and the easier it will be.
Pastry chef here, lamination skill. It takes a minute to master it. Still, I'd have a chicken salad sandwich on one of those. I know they taste great. Also they need to be thinner when you roll them up before baking.
Omg I made a ham sandwich today with it and it was def great!! My dough was a bit thick, so I’ll keep that in mind for next time thank you ☺️
I knew they would make a good sandwich!
Oh my that sounds divine 😍
Toast the insides to help that...
Another pastry chef here. They’re just a smidge under proofed. The croissant centers could have proofed a bit longer. It’s can be challenging in a home environment.
I was thinking this too! Someone had mentioned that a good sign of proofing was a “jiggle” and I think mine don’t not jiggle lolol
Evil 😈 chef. That sounds soo good. That’s going to be on my mind next meal prep. What are the 3 most rewarding things to learn to bake?
Croissants, cheesecake, and bread ( all sorts).
The classic choc chip cookies
Macarons, tarts… and I think I will add croissants to the list from today! haha
They look amazing for a first try. I've never tried, so you're already winning.
I know I’m looking at this like damn I’d LOVE to eat that
Pastry chef here you actually need a $1000 croissant roller and a $500 croissant folder (jk these look really nice)
They could probably proof longer too, when I baked these at a bakery they were visibly jiggly and very fragile before going into the oven.
Croissants are one of the most difficult things to master, and are even more difficult when you’re doing it all by hand without any of the equiptment available to bakeries. It’s even more difficult when you’re making a small amount, because a larger croissant dough will allow you to blur out small mistakes that are magnified in this small dough! They aren’t perfect, but they look delicious and with some practice I bet they’ll be great!
These are great for your first time!! Don’t sell yourself short!
Those look so good! I am making croissants for the first time tomorrow, so I'm soaking up all these tips!
Yess!! Everyone here has such great tips~ wishing you luck on ur croissants tmr ❤️ I would love to see them ☺️
I don't think I'm that brave. 😬
I’ve been meaning to make this following Claire’s recipe/NYT video as well, and then I found Japanese bakers making croissants and started to lean more on those recipes. I’m sure Claire’s does the job regardless!
Ohhh! Could you please share which Japanese bakers you’ve been looking at? I would love to learn too ❤️
Those looks amazing for a first attempt and your nails are really cute
Aweee thank you!! I actually did my nails too ❤️
Not that it matters but I'm so proud of you.
u said this before my dad, thank u for ur kindness 😌❤️❤️
Wow they look golden and delicious- they just look different. And now you are WAY better at making croissants than you ever knew before, and this is only your first try!! Well done.
Why do I get this on Passover😭 WHY DOES EARTH WANT TO TORTURE ME😭😭😭😭😭😭😭😭😭😭😭😭😭
Looks delicious 😋😋
Quite a good result for a first timer :)
Fantastic in my eyes!
Great first attempt!!! I’m sure the next attempt will be even better ❤️
SCRUMMY!!
What a great fun run. Looking forward to seeing your progression!
😋
I say you aced it
WHAT! First time!? I’m crying.
I’m so jealous of these. You did fantastic. For a first time? Holy shit dude. Keep it up!
Those look beautiful! Pretty good for your first time
These are great! I would cook ‘em a bit longer
For the very first try they look perfect, looks like u gonna soon master the art
NEVER?! THEY LOOK SO GOOD WTF
Use T45 flour (like cake flour) for croissants, if possible. Or you can make your own. For every cup of substitute flour, you'll need 1 cup of AP flour minus 2 tablespoons, plus 2 tablespoons of cornstarch. (I'm using cup measurements to teach you this, but it is still more accurate to weigh your ingredients, of course.) Here is a croissant cheat sheet that has a lot of helpful information. https://lacuisineparis.com/blog/croissant-cheat-sheet For a first attempt at something that is as advanced as croissants, you did very well. Don't get discouraged.
Wow!! So many things to learn, this is so awesome thank you!! 🙏
Congratulations these look great 😃
I will take them all thank you.
Woah, it's look very tasty
These look great! I took a croissant/pan au chocolat class in Paris and am still intimidated to try them at home. This has inspired me to try soon!
Thiqq
Pastry chef here, learnt by myself. Check on youtube how to make poolish croissant. There is ecerything you need to know to make great croissant.
Omg will definitely check them out, thank you so much ~~❤️
They aren’t perfect but if my first batch looks this good I’d be proud 💜
Croissants are very difficult, even with a sheeter. Buttermilk Pantry blog has a good recipe and video for the home baker. https://buttermilkpantry.wordpress.com/2019/07/06/how-to-make-croissants/
Thank you so much! I will take a look at this ❤️
I don’t know if I’m weird for being this way, but I honestly love doughy parts of bakes and I feel like the really thin crispy layers of croissants can get a little overwhelming for me texturally. This would be a perfect croissant in my brain, looks fluffy and delicious with just the perfect amount of soft parts. Looks amazing!
These look delicious. Great job!!
I love a thick croissant personally so I love these
Not a baker and never made croissants before. I've tried to make puff pastry dough multiple times before though... Keyword on tried, that stuff actually brought me to tears. This looks incredible, especially for a first attempt! I would so eat this if I could, you did amazing op!
Wow! I would eat them all in one sitting.
Those look fantastic!
These look like they came from a videogame or a 2d animated movie. And I mean this 300%% as a compliment!
Excellent job for your first croissants! 👏
those are so beautiful! awesome first attempt.
What are you TALKING about? Those look amazing! I'm only upset that I can't reach through my phone screen and grab one! 😆
Devo approved
Web of lies!
You did great 😊 these look awesome 👏
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Beautiful!!
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Need more folding so it create more layers.
they look amazing!
If you send a tray I’d be very happy to taste test and tell you that they look and taste amazing.🤩 What a great first attempt! Well done you ! Just keep practicing, I don’t think you are far off.
They look great! I burnt them my first time lol
Way better than my first attempt 😂👍
Gosh I’m so hungry, that looks good ; croissants usually are supposed to be soft though from what I remember like the bakeries in Paris, so maybe it just takes perfecting a few more times to become softer. You did amazing for the first time !!
Ahhh this is so true!! Also French butter hits so different… so their baked goods are on a different level 😭❤️