@halicopteraway: When I first started making croissants, I would delude myself into thinking I could see the layers of butter and dough. Then I’d be confused when my honeycomb looked like 💩. In reality, they were just the thinnest layers of butter because the majority had melted into the dough. Until you get perfect lamination, it’s really hard to even diagnose proofing, gluten, or formula issues. So obsess over getting those clean layers after the final sheeting! 🥐 full croissant troubleshooting guide in my profile link #croissants #bakingtips #bakingtok

Hali

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Sunday 05 July 2026 21:57:43 GMT