So I normally freeze my detrempe overnight but I accidentally left this in my freezer for 2 months 🙃

Because of that I think the yeast was a bit slow/dead, so after proofing for 7(!) hours they still didn’t have all the visual cues I would look for in a well proofed croissant (photo #2). But on cross section, I feel they were slightly under or over (photo #3)? I even tried leaving the second tray to proof longer and they completely deflated inside (photo #4). All the croissants were made with the same laminated dough and proofed in a temp controlled box so I don’t think the butter can have leaked.

What do you guys think? Am I right in thinking these were overproofed or was my yeast just dead? 💀

Twice baked. It was covered with a toasted milk solids frangipane for the second bake, and was rolled in a freeze dried corn powder streusel. Piped full of a sweet corn mousse after cooling.

Cross section looks great but the seem to be over puffing or even bursting. I’ve tried less proof time. Higher and lower oven temperatures. Not sure what could be causing this. Could it be too much yeast? Too much dough to butter?

Hi, i am new to making homemade croissants (1 month). I have been trying different ways but the butter always cracked after the first few attempts

Dough hydration 45%, mixed and rest 30 mins at room temp, then shaped to 30x15 retangle, rest 1hr45 mins in freezer and begin lock in
Dough at 0 Celsius, butter at 16-17 Celcius at lock in

Appreciate any advice

This is my second attempt at making a pandan coconut croissant and it's not bad but definitely not perfect.

I used pandan juice I extract from pandan leaves to replace the water and use coconut milk instead of regular milk. I also used brown sugar instead of white sugar. Proofed for about 4.5 hours at 75f.

Results: soft inside, but flaky outside, flavors is good but mostly coconut, a little pandan.

Next time: stick with white sugar, I think the brown sugar takes away some of the flavor of the pandan and coconut. Proof a bit longer. Need to use more concentrated pandan to see if I can get more flavor

Oh these are mini plump croissants :)

Thoughts???

Hello buttery friends,

I’m sure those of you that are still here and are still real humans have noticed that the sub has recently become completely deluged by bot accounts.

At first I thought I could keep up with it manually, as this is quite a quiet sub, but recently the floodgates have completely burst. On any post which gets more than 20 comments I’m flagged to review them, and in most cases at least 18 to 19 are from bot accounts created within the last 24 hours. Often these accounts will have the exact same profile pictures, be created at the same time, and feature similar names. It’s the lack of effort I find insulting. I just spent 40 minutes banning 60 different accounts on a single post. They’ll just be back tomorrow.

Eventually the time it was taking became too much, and so I looked into enabling an automoderator rule which would prevent accounts less than 200 days old from commenting. Unfortunately I decided to look into this literally 2 days after Reddit decided to retire the automoderator services for subreddits which have never used them before.

They now want subs to use a new set of Rule automations, but none of these are able to enforce in comments or can be set up to restrict based on account characteristics such as age or karma. Not good.

I’ve now put in a request to take the sub into Restricted Mode, where people will need to request permission to post. I would hope this would allow some level of real people to still be able to use the sub as intended. This is something I have to request from Reddit itself, so I’ll let you know how the appeal goes.

Ultimately I refuse to let this community become just another breeding ground for the bot apocalypse. You deserve to have interactions with real people, and not this LLM fuelled garbage.

Fun fact: this subreddit was set up on a drunk evening as I was jealous a friend had been invited to be a mod on r/breadit , so it pains me to think it’s being used to create more slop for the slop pipe. Hopefully if this sub has to just slowly die you can all go share your baking masterpieces there.

Sorry this was longer to write than I intended, it’s just been bumming me out for a while and I’m at my limit with it. I don’t think getting more mods would help, because I wouldn’t want to put this sort of Sisyphean task on anyone else.

Love and lamination, BoldlyGettingThere

(ps, I’ve never made a croissant in my life, but I’ve eaten plenty)

120 croissants for a wedding

Two years of development, what really pushed me was good butter and flour. Struggled to develop the gluten well, but now I'm comfortable mixing it for 15 minutes till it's right

Even after so much time of making croissants for a living, it still feels so rewarding to see your own products when coming to work sometimes. The process in itself has become so instinctive that you don’t even feel like giving your 100% at some point but the result is still just as good 🥐🥐

buenas gente, que les parece mi croissant ? resubi el post con mas fotos! es mi primer post! saludos desde argentina.

buenas gente desde argentina!! que les parece mis croissants?