If so, those are amazing!!!! I am no connoisseur of croissant but they look perfect to me. Well done!
These were a big hit with the family and were quickly gobbled up. I was lucky to get pictures taken before they disappeared. They were light flakey pieces of buttery heaven... IMO
Wow - they usual first shots at viennoise pastries is a dense sort of version - that's fantastic !
at the weekendbakery web site, they also have an excellent video. I hope its ok to mention another website.
Send links - in sure many want to know how you got such a great crumb on first try. I have found that 2 hour final proof helps. So as a question how long did you proof before baking and what kind of butter did you use ?
Yes it was a 2 hour proof and as for the butter I made it myself by churning heavy cream.
Ok well may have to try that - butter is one of the key elements in getting that separation of layers - I usually use plusgras or lurpak for the high fat content but never even gave a second of though about churning - may have to give that a shot - thanks
I've been interested in making my own dairy products, am going to tackle cream cheese today. Did you find making your own butter easy, beneficial, more flavor? Explain your reasoning if you don't mind?
Certainly better than my first (and second and third) attempts at croissant.
Wow these look like the they turned out really great! Do you by chance have a recipe for them you are willing to share or a link to how to make them? Would love to try to bake these at home!