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Sam Muir-Eatock posted an update
Hello, yesterday i made these delicious raisin rolls from Antonio Bauchor’s Criossant course.
They taste really good, but, when cooking them, they expanded quite a bit, and the layers from the folded dough came apart. Is thereany way to prevent that?
Leshay, Antonio Salvador Moreno Carretero and 4 others2 Comments-
My guess is that the dough for the croissants should have been longer in fridge during preparation ..but maybe better next time ..keep practicing..
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@edstafa78 I’ll cheack the recipe again and make sure I kept it in the frigde for long enough. Thanks Eduart!
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