My quest for homemade delicious butter bombs continues.
I made this batch of croissants for Canada Day. The whole process took about two days, but I’m starting to think it may be worth extending it to three. I’m a bit disappointed with this attempt, because I easily could have avoided the silly mistakes I made: My butter block was too cold and it shattered as I was rolling out the dough.I also accidentally left the croissants to proof somewhere too hot…….yep. The butter melted and leaked out of the dough. In the end, the baked croissants were dense and heavy, but still edible.
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