-
Sam Muir-Eatock posted an update
Hello everyone, yesterday I made the croissants from Antonio Bachour’s course. Though it did take a while to make 😅, the process was fun and exciting, and I enjoyed it very much.
We did have to improvise a makeshift cooling tray to leave the dough in the freezer overnight, but it worked quite well!
Maybe they don’t look perfectly uniform, but, to be the first time making them, I think they turned out really good and very tasty.
Lana Mihajlović, Judy Keegan and Mercedes Minaya Palacios2 Comments-
Last night for dinner, we filled most of the croissants with ham and cheese. They tasted delicious, maybe a bit too buttery, but the contrast between the crunchy outer shell and the soft inside worked really well!
-
Looks nice 🙂
-
