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    • Profile photo of Sam Muir-Eatock

      Sam Muir-Eatock posted an update

      17 hours ago

      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?

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      Antonio Salvador Moreno Carretero, Eduart Stafa and 3 others
      1 Comment
      • Profile photo of Eduart Stafa
        Eduart Stafa

        My guess is that the dough for the croissants should have been longer in fridge during preparation ..but maybe better next time ..keep practicing..

        6 hours ago

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