Croissants

[Anonymous No.13966115]

Check out my croissants, first time making them.
They taste delicious.

[Anonymous No.13966117]

>>13966115
Cross sections

[Anonymous No.13966119]

>>13966115
Looks good. Too bad all french foods werent this good.

[Anonymous No.13966135]

>>13966119
Yeah I made em a bit smaller than intented but turned out better than expected.
They taste absolutely delicious, so much I have to stop myself from eating all of them in a single sitting.

[Anonymous No.13966137]

>>13966115
if u made the puff pastry by hand, mad respect

if u bought it, moderate respect

[Anonymous No.13966144]

>>13966137
Made everything by hand bro

[Anonymous No.13966735]

>>13966115
I fucked up a lot of shit during the way and the croissants still turned out very well.
Once I get experience im gonna challenge the best french croissant chef faggot to a duel

[Anonymous No.13966762]

>>13966115
Well done, anon. Would eat / 10.

[Anonymous No.13966769]

>>13966762
Whats that on the right?

[Anonymous No.13966791]

>>13966769
Chocolate brioche.

[Anonymous No.13966933]

>>13966115
nice job op

[Anonymous No.13966963]

>>13966933
honestly look like pretzel bites

[Anonymous No.13966968]

>>13966963
;_;

[Anonymous No.13966996]

>>13966968
This has already been posted like 5 times

[Anonymous No.13967002]

>>13966996
have some new ones that arent as good

[Anonymous No.13967023]

>>13966933
Mirin

>>13966968
Did you put chocolare on the dough or something?

>>13967002
This look real nice, merlin color

[Anonymous No.13967038]

Got the recipe?

[Anonymous No.13967076]

>>13967023
yes, cocoa powder in the dough. turned out really nice, just tossed a bunch into my normal croissant recipe.

[Anonymous No.13967104]

Real nice for a first time, mine in comparaison but i do work as a pastry apprentice tho

[Anonymous No.13967118]

>>13967104
by hand or do you use a sheeter? im saving up for a sheeter rn

[Anonymous No.13967155]

>>13967118
I do used a sheeter, mainly because you can save a lot of time but I actually tried doing 1 take without. I think you can manage to get some pretty good croissants without using one.

Why do you consider buying a sheeter ? This could be really useful for a huge production or in an actual pastry/bakery but I fail to see the point of buying one for you alone

[Anonymous No.13967165]

>>13967155
im ok with how mine turn out by hand but i want to make really good ones and a sheeter will help. it wont be a huge one by any means. i'll use it for other things too.

[Anonymous No.13967172]

>>13967104
why does it have so many grooves?

[Anonymous No.13967175]

>>13966115
they look extremely delicious Op good for you!

[Anonymous No.13967183]

>>13967038
Just the normal croissant recipe bro, watched a ton of videos of alex french guy cooking talking about croissants and then made mine

>>13967076
Do they have a chocolate taste or does the powder only affect the colour?

>>13967104
Those are on another level dude, im flattered you liked mine

>>13967155
I see no reason to buy a sheeter as a simple home cook, making them by hand and them not being 100% perfect adds to the experience imo

[Anonymous No.13967191]

>>13967183
they add a little chocolate taste but those ones had chocolate inside em.

[Anonymous No.13967203]

>>13967191
Why does your crumb look so airy compared to mine that looks more like regular bread?

[Anonymous No.13967225]

>>13967203
it all depends on the lamination and butter. ive had good and "bad" crumbs. imo airyness or not the flavor is whats its about for me

[Anonymous No.13967248]

>>13967172
That's actually the layers of butter and dough, I used a razor blade to cut the dough and not crush the butter and even with the raw croissant you can see them

That's the main point when you roll out your croissants, you don't want to roll too hard, so you can see all the different layers.

At the end you'll have a crusty and airy croissant otherwise it'll be really compact, you end up with a "brioche"

[Anonymous No.13967253]

>>13967248
That's basically what you get before cooking

[Anonymous No.13967275]

>>13967183
We all make progress doiing again and again the same thing, mine at the first attempt wasn't nearly as good as yours

[Anonymous No.13967290]

>>13967253
>>13967248
amazing.

[Anonymous No.13967312]

>>13967290
Not mine actually, I found it there
https://www.instagram.com/p/B3FnwH3jdqw/?igshid=1484yj7d74idc

It wasn't really clear with mine

[Anonymous No.13967329]

>>13967312
is it possible to achieve this without machines?

[Anonymous No.13967337]

>>13966137
croissant dough is yeasted so store bought puff pastry won't make a croissant

[Anonymous No.13967370]

>>13967225
Im not saying your crumb is good, bad, better or worse than mine im genuinly wondering about why it results like so from my complete beginner perspective.
Its actually really cool you can have so much crumb variety, you can adjust for different flavor ans texture profiles as well for different tastes. Maybe an airy crumb is amazing on a chocolate croissant and maybe a more bready crumb is better on mermelade or cheese croissant and so on.

>>13967275
Thanks bro, im very honestly flattered, and youre absolutely right, practice makes perfect.

>>13967312
Incredible

[Anonymous No.13967379]

>>13967329
If you don't have a huge amount of croissant dough you clearly can in my opinion

Without a sheeter, you may overheat the butter and it'll incorporate in your dough, and it'll take more time but you can achieve the same result without a doubt, that is how we learn to make them

First, without any machines, you have to understand how it works, find the perfect temperature and texture for both your dough and butter in order to begin the lamination

And once you learned without machines, you can learn to use a sheeter, for the efficiency once you are consistant in making them

[Anonymous No.13967389]

>>13967370
>Maybe an airy crumb is amazing on a chocolate croissant and maybe a more bready crumb is better on mermelade or cheese croissant and so on.
i agree, i was caught up in the picture perfect airyness at first but now i dont care as much.

[Anonymous No.13967403]

>>13967379
Why would laminating by hand result in oveheating? Youre touching the dough with a rolling pin and not with your hands, same as with a machine

[Anonymous No.13967436]

>>13967104
that looks great, I didn't know we got people who can cook on here.

[Anonymous No.13967444]

>>13967370
There is always room for improvement, that's the reason i'm still an apprentice

>>13967403
You use your bare hand to move around your dough on your workplan and it takes more time without machine, it will more likely heat up with the room temperature and the multiple manipulation with your hand.

[Anonymous No.13967448]

>>13967436
I was just about to browse on 4chan and I saw the picture of croissant on the front page, I coudn't help but click on the thread

Never stepped a foot on this board before

[Anonymous No.13967453]

>>13967379
thank you.

one more thing: do you prefer the dough made with milk or water?

[Anonymous No.13967477]

>>13967403
not that guy but I had the missfortune of working in a patisserie. You can quickly smash out a large amount of dough on a dough break, so its out of the fridge for less time. It also feels like the more you push around the dough, the more you change the elasticity of it, as well as softening up the butter mechanically. So if you're taking 5 or six hand rolls you'll change the texture a little and may mix in some butter compared to one or two passes on the break.

[Anonymous No.13967492]

>>13967448
You've chosen to become a baker so you're stupid enough to post here, but you can cook so you should probably leave.

[Anonymous No.13967522]

>>13967453
I never made a side to side comparaison, so I can't really tell the difference but that would be really interesting to try that.

I'm sure there is one, especially using a full cream milk, with the fat you can't have using water, but there's definitely a lot more difference using different butter that I can't tell if you would find which one was made using water and the one with the milk

>>13967477
You managed to explained it in a better way than
I did

>>13967492
I'm actually more a pastry dude than a baker, but you still have to master every kind of dough in order to work in a pastry, only a few of them don't sell any croissant/brioche/...

[Anonymous No.13967645]

>>13967477
>had the misfortune of working at a patisserie
Why?

[Anonymous No.13967655]

>>13966117
needs more layers, try harder

[Anonymous No.13969133]

mine turned out dogshit because my butter started off too cold which made it break into pieces
then it got too warm so it smeared everywhere
still ate it tho

[Anonymous No.13969185]

frustrated pastry chef here, havent made a single croissant in months, or anything sweet for that matter. Just some shitty almond bread to cope with keto diet

No one should feel bad about not having perfect layers since most people don't have access to a sheeter (and it's something I wouldnt want to keep at home anyway).
If you have a recipe for a good dough you can still get a good product. The owners of the shop where I work forced me to stop using pure butter for the layers because
it's too expensive, so I had to pick up a 51% butter melange but it's just not the same thing.

[Anonymous No.13969225]

How do you stop them being dry and crusty out of the oven?
The ones in the shop stay soft for days.

[Anonymous No.13969238]

>>13969225
>>13969225.
the way they are baked is a factor other than the dough. You have to find the best timing for your oven: for me at work is 14 minutes at 170°C considering the oven is ventilated but full of trays

[Anonymous No.13969985]

>>13969185
Jesus bro pls post recipe and method.
>boss has me work with bullshit butter sub
Why dont you just sell more expensive croissants? Butter also isnt that expensive wtf

[Anonymous No.13970030]

>more croissant pron

[Anonymous No.13971088]

>>13969185
How do I get a crumb that's open like this? Mine have the same basic honeycomb structure, but it's tighter and more compact. My current best recipe has 56% water, 11% sugar, 5% butter, 2% salt, 1.2% dry yeast for the detrempe and 30% per detrempe weight of butter for lamination. I make one double and one single fold.

[Anonymous No.13971157]

>>13966115
give the recipe