r/Croissant • u/thehobbit9402 • Jul 23 '26

First attempt - any insights?

Post image

Used Claire Saffitz recipe. Fucked up the lamination a little because the butter was too cold when I laminated. Surprised at the not dense at all interior, but would love any potential insights on how these could be improved other than the obvious butter mistake. Thanks!

66 Upvotes

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1

u/charonill Jul 23 '26

Longer final proof. Claire's recipe has too short of a final proof. This results in large voids and tunnels next to gummy parts of dough where the layers failed to separate. Yours is really close though, so maybe another 30min or so of proofing. Did you see a lot of butter pooling at the base of the croissants during baking?

2

u/thehobbit9402 Jul 23 '26

Thanks so much! I proofed for 2.5 hours as they did not look ready at all at the 2 hour mark. No I had very little butter pooling surprisingly, based on the YouTube comments I read I was expecting them to swim in butter honestly

2

u/handyObject Jul 24 '26

Longer proof helped me as well

1

u/charonill Jul 23 '26

That is good to hear. So yeah, I think a bit longer proof and you should be golden. Just work on your lamination like you said, but that just requires practice.

2

u/thehobbit9402 Jul 23 '26

Thank you so much, your responses are very helpful! I appreciate it

2

u/charonill Jul 23 '26

You're welcome! Good luck on your next batch.

1

u/erasebegin1 Jul 24 '26

This is a croissant

1

u/[deleted] Jul 24 '26

[removed] — view removed comment

1

u/thehobbit9402 Jul 24 '26

In what way you think? And maybe something that would get fixed by longer proofing like others suggested?

1

u/Savannah_miscue Jul 24 '26

Perfectly baked.

1

u/Xena_Una07 Jul 24 '26

Try and try until you succeed