Level: Scoolinary Team

Welcome to the Community, Rick! 😊
Your croissants look beautifully golden and inviting—the lamination seems well defined and the photo has a cozy, homemade vibe that makes us want to reach through the screen!
On a scale of 1 to 10, what score would you give them in terms of flavor and texture?
And hey, don’t forget to tag us on Instagram @Scoolinary_en if you share the photo there! 🥐

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Big hug! Hope to see you around, collecting points and flavor 🙌✨

Level: Scoolinar

I will let you know what the texture is… I have made them before and they taste good. I have been working on a better crumb and still working on better proofing. It certainly is a challenge for a hobby baker at home but I enjoy the challenge. Thank you for the kind words. I still have a long way to go.

Level: Scoolinary Team

Your croissants look golden and delicious, with lamination that clearly shows the effort behind them. The flakiness is well-developed in several pieces, especially the ones in the center. You might want to take another look at the shaping tension—some of the tips have slightly opened up, which usually happens when they’re not sealed properly or proofed a bit too long. That said, the bake has a beautiful, even color 👏

🥐 What part was most challenging for you: the butter lamination or the final shaping? Knowing that can help you focus on refining your technique where it matters most.

You’re on a great path! Well-made homemade croissants are a huge achievement, and your execution shows real dedication. Keep on laminating! 💪