My croissants always look good in the first ten minutes of baking, they swell up and look great, but then they crash down like this afterwards, they always have a big dip either side of the central roll, like you can see here, any ideas? thanks
Been working on these for a while but progress has not been consistent, been better lately though, and they taste good too
This is a consistent problem for me, and it means when they bake they collapse backwards and fall flat, any ideas what I am doing wrong? thanks
the toes always untuck even though i place them on the bottom, and they fall backwards and collapse, does anyone know what i'm doing wrong? thanks
This was a from-scratch creation, no prior recipe. My pastry is a little crude, but overall this was a real success. After one try where the filling didn't set properly, this one worked out exactly how I wanted it.
i think a little bit underproofed? there was a little bit of butter leakage
this was the best looking one, but they varied a lot, any advice for shaping in order to keep them more uniform or is it just practice?
we're making big croissant moves over here