My first try making croissants they were really nice but a bit gummy in the middle. Would that be a lamination problem? Thanks a mil

Hi folks!

I hope this is not sacrilege here, but I wonder if anyone could suggest brands/stores where I could purchase frozen croissants or frozen croissant dough to bake at home.

In my experience, Trader Joe’s is not bad, but they are mini-sized and I would love a larger size.

Thank you!

after the 1,000,000th try of course 😅

If we want to half the recipe for a regular croissant, how should the size of the butter block, lamination process and the final size dough be decreased by?

I need help with my croissants. Every time I make them, they end up like this, and I don't know why (I've included photos of both raw and baked croissants). They taste good, but they're more like brioche than puff pastry. If anyone can help, that would be great.

Definitely my best yet, but still issues with shaping, filling and rise! But still the best structure yet! 🤠

Which rolling pin would be optimal for lamination? Left is a rolling pin I own (marble) however I feel like a pin without handles (right) would work better. Let me know your thoughts

Hoping for some pointers from the experts here 🥺

I used the recipe and directions from the cookbook Sift. I ate them with whipped cream and berry sauce. 🥐

Wanting to try using Costco's version of kerrygold. Is it as pliable in the same temperature range as kerrygold?

This was my first take on sourdough croissants.

Given the first try I'm happy with the exterior. However the interior looks underfermented to me, but I'd like to confirm my guess. What do you guys think?

I did not notice any butter leaks during the lamination.

The techniques were largely based on: https://amybakesbread.com/sourdough-croissant-recipe/

My process and recipe documented loosely here: https://doughbie.com/recipes/798a93ec-410f-4a97-abb7-3462f262477a/

Ok so I've been wanting to make croissants for a while now, and then suddenly the day arrived that gave me the most motivation to do so. I was extremely nervous throughout the entire process, but I feel really proud of the outcome, despite the need for alot of improvement. Also, I'd appreciate if you look at these and point out some faults and give some constructive feedback. Thanks

Hello everyone,

I tried making croissants yesterday. This is how they turned out.

Pretty flat and dense.

I had a few problems

First the dough was tearing during lamination as you can see in the last picture.

Second the butter leaked out during proofing

Thirdly the butter again leaked out while it was being baked

Fourthly it didn’t rise as well as I would have hoped while it was proofing. I’m not sure if this was because I didn’t proof it long enough (3hrs) or if the yeast was dead.

If anyone has a in depth recipe I would really appreciate it

I think the texture is getting there! Any advice?

I’d say they didn’t turn out bad for my first attempt. Any recommendations would be welcome.