Pain au chocolat issue

[Sol Damiani]

Hi @amine-chrifi

Welcome to out Community ☺

@sussan_scoolinaryteam will be getting in touch with you shortly with an answer.

In the meantime, feel free to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #Scoolistar. If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame’.

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Take care!

[Sussan Estela Olaya]

Hi, @amine-chrifi

I think it could be because an air bubble remained in the laminate and it did not fully integrate into the layers of the croissant along with my butter, which is why it could have that opening.
Greetings

[Amine chrifi]

Hey Susan

Thanks for you answer.

Would you plz tell how to fix it

[Sussan Estela Olaya]

Hi, @amine-chrifi

When you laminate your dough either by hand or in a laminating machine, you must first make sure to glue the folds (dough and butter) or closures well, taking care not to leave air bubbles. You must carefully press the dough and then you can laminate it.
Greetings.

[Amine chrifi]

I really appreciate your help. Wish you the best

[Sol Damiani]

🤩 Have a great day! We are eager to see those brand new croissants.

Keep going 💪@amine-chrifi I’m sure next time you’ll rock

[Sussan Estela Olaya]

Hi, @amine-chrifi

Thank you for your message, any questions you have I will be attentive to help you.

Greetings.

[Cary B]

Your rectangles of dough. Before you roll them up, are they dry?