Help with croissants
My girlfriend and I have just started making pastry and we wanted to try our hand at croissants (she did all the work on these, I’m just here to cheer her on).
We’re a little bummed that because the dough was sprinting back into its original shape before shaping, we couldn’t get multiple spirals in the croissants, nor did we get a crescent shape.
we also, for the life of us, could not get hem to keep their shape in the oven. They would unravel and fan out every time.
Any thoughts about how to keep croissants in a nice spiral or how to overcome a dough that won’t listen?
Thank you, and cheers!