Level: Scoolinary Team

welcome to the Scoolinary community and how nice to see your first post!

Those croissants turned out great, did you use butter with a good point of plasticity or did you do something different in the lamination? Because you can tell that the puff pastry is well developed and they didn’t explode on the sides, which is not so easy to achieve.

We know that making croissant’s is not an easy task if you are starting and your result is very good, tell us what were the new tips or procedures you learned? And what was the most challenging part of making these croissants?

Thanks for sharing with the community. 🙌🏻

Level: Scoolinary Team

Hi Chef Jeffry ☺🥐 What a spectacle these croissants are! The flaky pastry is perfect, with that golden sheen that makes you want to applaud. You can see all the work, the care and the technique behind it.

You feel like tearing one off and listening to the crunch… Did you prepare them with sourdough or traditional yeast? We want to know more!

what was the most challenging part of the process for you? And if you have any variations in mind (or fillings!), we’d love to hear from you.