I made croissants yesterday, and I’m assuming that since they turned out more like American style crescent rolls than an actual croissant that there’s something about this technique that I haven’t yet mastered.
I think the butter must have been absorbed into the dough, rather than staying in proper layers.
Anyone ever had this problem crop up? Any advice??
For all that they didn’t turn out ‘right’, they are delicious. Wonderfully buttery and tasty.
I rolled the dough out to the specified size before cutting, and wound up with eighteen instead of the 12-14 mentioned in the recipe, so I guess part of the problem might have been that I rolled out the dough too thinly, despite the fact that I got the dough stretched out to the ‘right’ numbers?