Today I made some delicious Mini Croissants from Antionio Bachour’s course.

Tho I did have a problem with the stickyness when mixing the croissant dough, probably because it was too warm, and I was mixing by hand so the dough had time to come up to a higher temperature which made the butter softer, making the dough stickier, but solved that by chilling it every once in a while 🙂

Also, when rolling out the dough, as you can kind of see in the first image, the butter did not spread evenly, it added a more marbled texture to the dough, but I was unable to fix that as it was already inside the rolled out dough 😅. But this did not matter as much as it melts in the oven.

And trying out new tricks I have read online, as we do not have a proofer, to let the unbaked Croissants raise in a warm and humed environment, I left them in the oven at aprox 180ºc with the door open for about ten minutes before baking the batch, and then letting them bake till golden brown (aprox. 15 minutes) straight after. They grew at least doble in size, and were quite soft inside!!!

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