Hey Dan! Thanks for this great video! Could you please tell me how long this takes to proof and at what temperature? I think I’m rolling right, but my croissant is never consistent, it is always heavy and mostly dense. Also, what’s the weight before and after baked? Thank you so much!
Wow this was a great video, but it sure looks intimidating. Acre homestead did this and her butter was all over the pan, is that what you called splitting?
Hey Dan! Thanks for this great video! Could you please tell me how long this takes to proof and at what temperature? I think I’m rolling right, but my croissant is never consistent, it is always heavy and mostly dense.
Also, what’s the weight before and after baked?
Thank you so much!
I proof at room temp, misted with water and the tray placed inside a bag. 8 hours from the fridge or 12 hours from frozen at room temp 21-23 C
thanks for sharing! Working in a bakery at the moment and dreaming of opening my own one day, so I never stop learning 🥐🥐
@@enaruam amazing! Keep up the good work!
can you please temperature of dough and butter before lamination ?
Was expecting a French accent 😂😂😂😂 gorgeous croissant
Hahaha! Only Canadian.
Wow this was a great video, but it sure looks intimidating. Acre homestead did this and her butter was all over the pan, is that what you called splitting?
That happens when the pastry is underproofed usually. Or the proofing temperature was too warm
thank you for the video very nice hand process , can you share the recipe you use for the puff pastry?
@@ing40265 absolutely! I’ll add it to the description
it’s not puff pastry ! it’s croissant pastry
Wow , can yoy share de recipe? I'm really trying and i dont know where im failling 😢😢😢😢