Hi all!!

These few day I tried making the croissant roll rochers from Antonio Bachour’s croissant course. But they did not turn out as expected. The first batch were too big, as I tried making the original size. Our oven does not have an internal fan, so the hot air did not circulate, and it ended with them beig nicely toasted on the outside, but raw in the centre. Also, most of the butter between the layers melted out.

Because of this, we decided to cut them in half so they were thinner, and turned the tray around mid bake.

Tho they aren’t the original idea, they still turned out nice 🙂

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