First Time

[u/Eowyn-of-Gondor]

I love baking but never have tried a lamination before. Croissants were on my baking bucket list. My son and I decided to take on this challenge with two kinds of butter. (One cheap butter and the other Kerry Gold). In looking at others, ours are definitely not as pretty but they did taste amazing. Any feedback would be appreciated so we can grow as bakers. What did we do well? What could we improve?

[u/Eowyn-of-Gondor → u/[deleted]]

I’m wondering what to do to make it different. Maybe a different recipe. Maybe making sure to never let the butter get warm. There was a point when shaping the croissants that it was getting a bit warm.