You are viewing a single thread.
View all comments -1 points
Lmao, chrissant? pain chocolate? Those damn frenchies and their naming of specific items, it’s all the same dough.
Technically, these crassants were a failure. Butter cracked all over when laminating , butter seeped out during proofing, butter leaked out during baking, so these are closer to butter bread than crosshaunts, but we did devour them any they were delicious.
Hopefully we do it technically better next time.
4 points
4 points
*
Did they at least taste good? Croissants are hard to get right, in my experience. I’ve never really succeeded in making them super flaky the way they are meant to; but they still tasted great!
2 points