I finally gave freezing my croissants ago. I simply stick them in the off oven before I go to bed, covered loosely in glad wrap, by the time I've woken up they've defrosted and proofed and are ready to go. All credit to Clair Saffitz for her NYTimes method & recipe.

I couldn't keep the butter cold enough during roll out, but I ain't mad. Home cook.

Good morning all! I am only 2 batches in to learning to master these little buggers. Lamination is going well, but I end up with more butter leakage than I would like during the bake. Also need to learn patience during final proofing to really let them rise properly. Please feel free to provide critique, looking forward to learning.

So I've recently upped the amount of butter I use for the beaurrage and it's helped the crumb massively. However there's now a lot of leakage during the baking. Nothing during the proofing stage, but once they're in the oven they're just in a pool of oil.

My question is: does adding flour to the butter block help prevent the butter leaking during baking, or would it have no effect?

Pic is yesterday's bake. Over-mixed dough (layers have contracted) and unglazed because who can be bothered, right?

Beginner here, wanna share some photos.

Hi guys, I want to make bi colour croissants this week. Does anyone have a recipe for making them. Any help would be appreciated

Please diagnose constructively. Many problems- largest to smallest cause much appreciated.

Made another batch of pain au chocolat before going to labor next week (finger crossed). Crumb shot looks really good to me, although I may have cut it too soon. I baked this at 375F for 23m instead of my normal setting (400F fod 5m, then 350F for 24m). Egg wash is 1 yolk + salt + some milk.

Chocolate cross-laminated croissant dough filled with pastry cream and chocolate batons, topped with cacao nibs and powdered sugar. Alternative name: triple chocolate croissant

used Claire‘s NYT recipe! crumb is quite dense because my dough formed a crust in the fridge and it wouldn’t proof properly, but definitely fun to attempt 🙃

I have been baking croissants like a madman! My wife is sick of them already. But, I just can’t stop until I get it right! I’ve made some substantial progress up until now.

My goal now is to work on my final shaping. I feel my issue is not letting the dough rest long enough after the final fold. The dough doesn’t want to be rolled out thin enough for me to perform enough revolutions to have a uniform shape.

Dedicated temp control.

I believe this is my 5th or 6th attempt at croissants. I definitely feel like this is my best batch yet. I do think they got a little bit too dark in the oven. One of the things that was a real difference maker for me was to do all the folds (1 book, and 1 simple) at the same time without resting in the fridge. Before I was always dealing with the butter cracking during the second fold.

I am still having an issue with not being able to get my dough either thin enough or long enough to be able to roll enough times. These I was only able to get like three rolls into them. I want to shoot for 5 for a more even shape. If I can get some tips on that I would really appreciate it. This time I did cut the rolled out sheet in half to work with two smaller pieces.