Croissants

Carter_elkins_199333

Croissants I made a few weeks ago with Insigny Butter. Everything was rolled out by hand. These two were the best out of the batch, more practice is needed, but they were VERY good.

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Comments

fisher23

They are gorgeous. Laminated doughs are time consuming but well worth it.

Carter_elkins_199333

Thanks, I've made them 4 times over the past year and I've learned from my mistakes each time. Excited to try again, confidence is a key part of this recipe.

Jawad_Al_Kahwati_288887

I want those so bad, but I'm pretty sure my ass would get all the benefit. Ohhhh flacky buttery carbs, why oh why must you taunt me so!

Amos_Schorr_168815

Yup. That's why whenever making laminated dough, it's worth making a TON and freezing it. I would never just make one batch worth. The effort:yield ratio scales quite nicely.

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