After years of gawking at some croissant-centric blogs (*ahem* txfarmer's and weekendbakery), I decided to conquer, once and for all, my biggest fear in all of baking. I've been using weekend bakery's recipe, and for the most part, it has been great. 1st attempt was a success, 2nd was a disaster, and 3rd was pretty good again. My biggest problem, however, is trying to get consistent and even honeycomb structure with each croissant. Seems like I would only get 2-3 perfect croissant per batch. Any tips/pointers would be greatly appreciated!
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You'll find valuable tops and pointers in Txfarmer's blog on TFL. She has pretty much explained in detail how to make perfect croissant dough.
Those are wonderful croissants you've made, by the way. Nice job!
Thanks Mebake! I've been reading your blog posts, and it really inspired me to sell some loaves at the farmers market. Keep up the great work!
my croissant post, too. They turned out very evenly. Perhaps you'll find some pointers.
http://hanseata.blogspot.com/2013/04/croissants-in-buttery-heaven.html
Karin
Thanks for the link! Will definitely check your website out.
One can never have too many croissants :)
They look like a pro made them :)
Thank you for the kind words!
They look great! Wish I could have one <(*o*<)