21
Update: After many tries, my croissants finally have proper layers.
Honestly, I've been baking croissants for months and they were always too dense. Tbh, I learned from videos that chilling the dough is crucial. This time, I was careful to fold the butter in slowly and keep everything cold. Ngl, when I saw the layers after baking, I was thrilled. I used European butter this round, and it helped a lot. It's just a small thing, but it feels like a real win for me. Now I want to try puff pastry next.
3 comments
Log in to join the discussion
Log In3 Comments
lopez.uma1mo ago
Freezing the dough for 30 minutes between folds was my game changer too. Seeing those layers come out of the oven feels like winning a tiny baking trophy. @riveradams hit the nail on the head with European butter, it really holds its shape better. I used Kerrygold last time and the difference was insane.
4
riveradams1mo ago
Wild how just switching to European butter makes that much difference. Seems like the higher fat content actually does something you can see. Congrats on the layers.
3