November 30, 2012 - 10:17pm
dang croissants
Been trying to figure out the elusive croissant. This is my third attempt and I had a good feeling about it the entire process. Everything was kept cold, the dough was easy to roll out, etc. And yet, the horror!
Front view -
Side view -
Any ideas? I don't know what else I can do. Is it under proofed or is it the lamination process, poorly executed.
Cheers.