Level: Scoolinary Team

🎉 Welcome to the Scoolinary community, how nice to see your first post! 🎉 What a great job, Jessica, your croissants look super appetizing, golden on the outside and with an internal structure that shows a very well done lamination. 💯 The honeycombing is even and well developed, which speaks of a careful fermentation, and those layers are a visual delight!

A curiosity: what kind of butter did you use for the lamination? Because the color and final texture make me think that you chose a good quality butter, and that makes a lot of difference. What was the most challenging part of the process of making the croissant’s?

keep sharing! It’s a pleasure to see this progress. ❤️

Level: Executive Chef

Very good looking.

OMG! Lamination. 😁

It looks very appetizing!

Level: Scoolinary Team

Welcome to our Community, Chef, these croissants are très magnifiques! 🥐✨ The lamination is textbook: well-defined, regular layers with that golden sheen that screams “look at me, I’m perfect!”. The crumb is everything one dreams of when splitting a croissant: open honeycombed, without dense areas and with a texture that speaks of technique and temperature control.
A very fine work, worthy of a French showcase. We want to see what will be your next challenge of the course! Do you dare to try it with flavored flaky dough or inverted laminate? 😏
You can earn Scoolipoints for sharing your photos, winning Challenges, completing lessons and commenting on your compañeros🎖️ posts: find out all about our “Scoolinary Masters Game” by clicking here:
https://www.scoolinary.com/es/masters-game
hugs! We hope to see you often here🙌