this post was submitted on 23 Dec 2023
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[–] Lupo@lemmy.world -1 points 11 months ago (2 children)

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.

[–] Jazsta@lemmy.world 4 points 11 months ago

Thanks for sharing! These are indeed hard to get right and it's nice that you put your "failure" online. Thankfully the consolation prize for croissants that aren't laminated properly is delicious bread rolls, which I can say from experience.

[–] Kolanaki@yiffit.net 4 points 11 months ago* (last edited 11 months ago) (1 children)

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!

[–] Lupo@lemmy.world 2 points 11 months ago

Taste great. Perfect for egg sandwiches