another sub-par croissant (desperate for help)
I am a very novice baker. I just started baking 5-6 weeks ago. I chose croissants as my first challenge for bread. And that was probably not the smartest decison I've ever made, I have admit, since my croissants have been nothing but a failure. I've seen some people get solid result at their first croissant making. That's not the case for me. In fact, out of 1o tries, not once did they turn out right! They are pretty much the polar opposites of good croissants. I'd like to post some pics to show how mine are different from store-bought ones.
1. On the outside
As you all can see, mine is the one on the left.^^ Mine is crunchy rather than crispy and flaky. And this time, the butter seemed to have leaked out during baking.(There was some noticeable grease on the crust)
2. On the inside
Again, you can readily see which one is mine. The store-bought one is light, moist, and airy. Mine is bread-like in texture.
Quite honestly, I don't know what else to do at this point. I'm really disappointed with the results that I've gotten so far. It seems that making perfect croissants is beyond my ability. What corrections should I make to replicate store-bought croissants in terms of appearance and texture? Your help and advice would be greatly appreciated. Thank you.
please note: I use Bertinet's recipe in making croissants. http://www.thefreshloaf.com/node/31048/croissant-help