I am, meanwhile, going full Joe Pesci Shoe Shine Reactions on these “croissants”. I took pictures (proofing now) and I would post them but some goddamn fucking croissant expert will spot the fatal flaw and inform me of it and I’ll end up throwing them through a storm window.
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They’re still “proofing”! By which I mean sitting there, inert, cold to the touch. Hollywood said to wait for them to double in size. And all the butter lake advice I got from the Internet said if it doesn’t proof well it won’t work.
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Did… did you add yeast?
My first batch were amazing. The second an outright disaster. - Show replies
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