Ok so I’m looking to make copy cat glazed croissants similar to the restaurant Western Sizzlin. They’re different from traditional croissants bc they’re super light and airy with mild flakiness rather than “sturdy” in structure plus an airy center. I could not find a picture on the web so hopefully that description is enough.

TL;DR what can I do to make light airy croissants (so light and airy that place a trad croissant on top of it would flatten it)

Hi guys, does anyone here use yudane or tangzhong methods for croissant? I would like to exchange experiences. Thanks

Hey all, this is my 2nd attempt at croissants and my butter keeps breaking

I think i'm doing everything right but it keeps happening :(

I'm following Claire Saffitz's recipe exactly and have been ensuring the butter comes up to room temp to ensure it isnt too cold

not sure if this one is salvageable since it seems like the butter is mostly still in a layer ? it's just visible

any tips on rolling it out to minimize further butter cracking ?

https://preview.redd.it/xrrapklyvn1e1.png?width=3024&format=png&auto=webp&s=4a673c2417d158fd6f4e00545e8e9c530a112486

OK, so today I prepared the dough for the croissants I'm gonna make tomorrow. I let it sit covered for an hour at room temp for an hour, punched it & reshaped then put the dough in the fridge for the cold proof. After a few hours I realized that my fridge temp went up 2 degrees and I moved it to my fridge outside, but the dough had more then doubled in size. I punched it & reshaped for a second time prior to moving it outside, mainly cause I panicked. My question is did I fuck up the dough? Or will I still be able to get nice croissants?

So I'm making pain suisse tomorrow and I don't want to fill it with the traditional pastry cream (gives my mom the ick). My question in can I fill it with the same almond cream I use for filling croissant the day after or will it fall apart? If you have any suggestions for other fillings I would love to hear!

Hi guys, I just moved to the U.S. and I haven't found the perfect butter for lamination yet.

I'm a pastry chef but I only laminate at home, with rolling pin, no machines.

Back in my country I used a 84% fat butter.

Which one would you recommend?

Comment for a croissant :3 🥐

Hello, i’m new in croissant making, can you give me the basics? Thank you!

Help! This is my first time playing with red bicolor croissant dough and I don’t want to lose the beautiful red color I currently have achieved. Right now my beauties are proofing and are looking good, I have some things I noted to work on for the next go around but I really want to prevent the browning of the red once I pop them in the oven. My usual routine in my standard house gas oven is to set the oven to 410F/210C pop them in and drop to 400F/204C for the first 7 minutes then the remaining time I drop the oven to 325F/163C. I know this is my first go with red bicolor so I’m okay with them browning for research purposes but if I can prevent it then I’ll take all the suggestions! Thanks in advance!

Having just made my first batch using Claire Saffitz's NTY recipe, I'm keen to keep learning more. Do you have any reccomended books or videos or what's considered to be the bible of croissants?