Comments on: Make Croissants at Home https://wheatbeat.com/croissant/ Home baking, professional results Sun, 17 May 2020 21:29:26 +0000 hourly 1 By: Mike https://wheatbeat.com/croissant/#comment-125 Sun, 17 May 2020 21:29:26 +0000 https://wheatbeat.com/?p=1209#comment-125 In reply to Cathyann.

It sounds like you figured out all the missteps and you know what to do next time. The fun of this is the pursuit itself more than the final product, at least for me 🙂 Keep at it and let me know if you need help along the way.

]]> By: Cathyann https://wheatbeat.com/croissant/#comment-124 Sun, 17 May 2020 14:28:30 +0000 https://wheatbeat.com/?p=1209#comment-124 Definitely a hard one. First attempt, nice layers but did not achieve the elusive honeycomb. My final proof I think was too cold ( I put the croissants back in the fridge overnight ) rookie mistake. And, I don’t have a mixer and when you do this by hand I think the butter gets a bit separated during the first kneed. And I used salted butter ( bad baker)
Also it is difficult to get the bake perfect….great outer crust, tiny bit of moisture in the middle that may have required a lower and slower convection. Edible and pretty. Now I want to chase the honeycomb.

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