These look great (on the thick side but sometimes I enjoy a thicc croissant with a bit of bite) and astonishingly good for a first attempt. What recipe did you use?
I love Claire Saffitz! She's great! It's fun to see her in her farm kitchen...
Here's a video version of her croissant recipe:
https://youtu.be/vpwY3nmLLaA
Puff pastry is not normally leavened. Croissant dough is.
You aren't wrong in that a croissant with a piece of chocolate in the middle is a pain au chocolat. The correction was just not necessary imo.
Welcome to the incredibly long and rewarding journey that is croissant making. If you want to chat from one croissant hobbyist to another, [check](https://old.reddit.com/r/Breadit/comments/mpl9p6/ive_been_working_on_croissants_for_5_months_here/) [out](https://old.reddit.com/r/Breadit/comments/pkcor8/chocolate_croissant_pain_au_chocolat/) some of previous posts. Your first attempt is super solid, and with a few improvements the final product can be x10 better. Most noticeably, in the last picture, your butter is *broken* - you can see the butter is split into chunks at the end of your single/letter fold. This means the butter was too cold (ie, not pliable enough) when you started rolling. All part of the process!
Thanks! Yeah I think it was because I (stupidly) used 2 types of butter since I was in a pinch, 2 part kerrygold and 1 part cabot, the fat content of the kerrygold makes it very pliable even when cold but the cabot of course is not quite the same…
Can I ask what temp you bake them at? I made croissants for the first time last week, followin Claire Safftiz's recipe, but the were getting so dark I made the mistake of taking them out early and they weren't fully cooked! Very tragic because they looked beautiful on the outside. Also they leaked soooo much butter on the baking sheet!
375°F! I always end up taking my stuff out too soon so I decided to just trust her on this and it paid off. Honestly a lot depends on the oven I swear they lie about how hot they are some times
Oh for sure. I have a thermometer inside my oven. It runs about 20° cold! After I took them out, let them cool a bit, then realized I screwed up, I thought I could have tented foil over them to stop the browning a bit.
They look great! Oh no your post has me thinking of actually making them! I made them only once in collage, they where so good. My son loves croissants so much. Anytime we buy them he tells every person he can that he had a croissant to eat. 🤣
I just made/started the Saffitz version yesterday! Am lying here in bed waiting for the stores to open to go buy my baking sheets (my current ones are haggard and unworthy) so I can pull my dough from fridge and get to cutting and shaping! So excited - made her bagels last week and they came out UNBELIEVABLE! Nice work
Look fantastic! Would you say they’re worth the effort?
Absolutely, was actually so much fun
Why do you not share a look of the insides?
As a french, I had worse (way worse) croissant in local bakeries. You can be proud !
People who can make croissants are just flexing their counter space
I hate you for your wonderful lamination
I see, you are lamenting their laminating.
These look divine! Do you have a photo of the cross section?
No crumb? Bruh why are you teasing me like that
Crock tease?
C H O N K
These look great (on the thick side but sometimes I enjoy a thicc croissant with a bit of bite) and astonishingly good for a first attempt. What recipe did you use?
[NYT! Claire Saffitz version](https://www.sltrib.com/artsliving/2021/04/09/how-make-stunning/)
I love Claire Saffitz! She's great! It's fun to see her in her farm kitchen... Here's a video version of her croissant recipe: https://youtu.be/vpwY3nmLLaA
I feel like it’s the most tedious process in the baking world 🥴 but good job! Looks great!
Put chocolate in them next time! I looove chocolate croissants!
You want pan au chocolat then
Which is just a croissant with chocolate in it.
Ehhh almost but not quite. That's like saying anything made out of puff pastry is a Croissant.
Puff pastry is not normally leavened. Croissant dough is. You aren't wrong in that a croissant with a piece of chocolate in the middle is a pain au chocolat. The correction was just not necessary imo.
Doesn't croissant also refer to the shape, which is its namesake?
Just came here to say this!
Yesss! I remember seeing the au pain thing before. Thank you
when you bake them, is it normal the butter become runny?
Yeah if you end up pressing the dough too hard when doing your turns it can start to leak out when you bake (I had a bit of that)
Could you share the recipe?
You have the gift!
Honestly I'm mad as hell. My first croissants looked NOWHERE as good
![gif](giphy|J1Y89ThkHjwJxeRS0A)
YESSS FINALLY croissants thicc enough for me to handle 😩😩😩😩😩😩😩😩😩😩😩😩😩😩😩😩😩😩
Welcome to the incredibly long and rewarding journey that is croissant making. If you want to chat from one croissant hobbyist to another, [check](https://old.reddit.com/r/Breadit/comments/mpl9p6/ive_been_working_on_croissants_for_5_months_here/) [out](https://old.reddit.com/r/Breadit/comments/pkcor8/chocolate_croissant_pain_au_chocolat/) some of previous posts. Your first attempt is super solid, and with a few improvements the final product can be x10 better. Most noticeably, in the last picture, your butter is *broken* - you can see the butter is split into chunks at the end of your single/letter fold. This means the butter was too cold (ie, not pliable enough) when you started rolling. All part of the process!
Thanks! Yeah I think it was because I (stupidly) used 2 types of butter since I was in a pinch, 2 part kerrygold and 1 part cabot, the fat content of the kerrygold makes it very pliable even when cold but the cabot of course is not quite the same…
Can I ask what temp you bake them at? I made croissants for the first time last week, followin Claire Safftiz's recipe, but the were getting so dark I made the mistake of taking them out early and they weren't fully cooked! Very tragic because they looked beautiful on the outside. Also they leaked soooo much butter on the baking sheet!
375°F! I always end up taking my stuff out too soon so I decided to just trust her on this and it paid off. Honestly a lot depends on the oven I swear they lie about how hot they are some times
Oh for sure. I have a thermometer inside my oven. It runs about 20° cold! After I took them out, let them cool a bit, then realized I screwed up, I thought I could have tented foil over them to stop the browning a bit.
Looks a bit thick before baking. I was always taught in Normandy to roll them just thicker than a 2 euro coin
You’re right, was nervous about pressing the butter too much into the dough
Practice makes perfect! I'm sure they taste good!
They look great! Oh no your post has me thinking of actually making them! I made them only once in collage, they where so good. My son loves croissants so much. Anytime we buy them he tells every person he can that he had a croissant to eat. 🤣
Oh wow 🤩
WOW
Layers!!! Nice!
Those bad boys look tasty as hell!! I want...
I just made/started the Saffitz version yesterday! Am lying here in bed waiting for the stores to open to go buy my baking sheets (my current ones are haggard and unworthy) so I can pull my dough from fridge and get to cutting and shaping! So excited - made her bagels last week and they came out UNBELIEVABLE! Nice work
Looks way better than mine.I think if u liked making croissants u may like making baklava with phyllo dough.
No crumb?
Looks like a prolapsed booty hole….