Hello this are hand laminated I did at home I’m looking tips for shaping they look small even tho they are 10-4.
by RmN93x
39 Comments
Good-Ad-5320
They look absolutely fantastic you did an amazing job !! kudos from a french !!
pinkfairybottle
These are gorgeous!
ThatsJustVile
‘small’ is a weird way to spell ‘delicious’
ribbit100
I volunteer to try them 😃
RubyDax
They look great to me…nice layers, nice open insides.
Boobtub
You may be stretching them a bit too much if I had to guess? Also make sure they don’t dry out and get a skin either while they proof. If you stretch the dough too much before final proofing/ baking, it may not have much room to rise more in the oven as the gluten strands are already pulled kinda tight? Maybe? lol
kytran40
Humble flex
kapurpleni
Yeah they don’t look quite right tbh, can you pass them to me please so I can investigate and see how to make them ~~disappear~~ bigger
henrickaye
They look great. Just measure bigger triangles if you want them to be bigger
ormusII
The simplest answer is to cut a larger triangle 😅. Some people like a little notch in the top of the triangle to help extend the width a bit, although that being said a lot of bakers now aren’t really doing that anymore, some don’t even elongate their triangles, you could also sheet slightly thinner and increase the size of the triangle and still end up with a similar weight.
Paigeeeeei
They look amazing to me
Fun-Highway-6179
They look gorgeous. Remember that the ones at Starbucks are freaking gigantic. These look like they’re more of a normal size. I will eat them for you if you don’t like them, though.
Slow_Opportunity_522
Maybe they’re small but they look INCREDIBLE!!
bunny-bunsss
wow they’re perfect imo
Judgementalcat
They look perfect and delicious, wow!
abbytryingherbest
Wow they look delicious!!💞
ihsulemai
Your dough needs to relax longer before shaping. Color is great.
FartPie
Yeah you’ve got the lamination down, my goodness. I’d just increase the overall triangle size as others have said.
JodyNoel
Those look amazing!
JodyNoel
Those look amazing!
Das_Floppus
It’s not about the size 🙁
xo_apolonio
They look amazing omg
m_olive14
Your lamination is fantastic! They look ever so slightly under proved, you can see in the center it’s still got a cluster that looks,what I like to call, gummy. So up your proving time a little more and that would make them a bit bigger. What is their weight in grams? I would call 60-90g a small croissant and 110-135 a regular size, but it’s all preference.
They look as though the tops have fallen over a bit, I would suggest hand shaping a bit more long so when you do that last roll it’s not as thick 🙂
GripChinAzz
They look small enough to fit in my mouth at one time
DishMajestic4322
You spelled perfect wrong
wensul
But they look so good.
icefishers71
You made these at home? They look amazing!
adhdgurlie
Ya they look super tiny, i’ll take em off your hands so you don’t have to feel embarassed
LucidCiervo
what are your dimensions might need more length or need to be stretched out a little more while shaping
ouidconissour666
They look like snail shells but those insides look nice and fluffy
EmeraldTrooper89
Do you proof them before? If so how long at what temp and humidity level?
Crzyladyw2manycats
The secret is to give them to me so I can look at them really close and eat them all to assure quality per batch. You are so hard on yourself those look amazingly deliciously beautiful
Onyxona
These are every bit of perfect! Nice shape, light and airy looking, golden in color. Please invite me over to your house lol.
Kentbaddeley
Maybe small. But super on point , wouldn’t change a thing , well done indeed
calliel_41
That’s a weird way to spell “delicious so delicious I want those in my mouth I can smell them through the screen give me the entire tray so I can devour it”
East_Ad5130
these look amazing!!!
Siren_0f_Titan
I have no advice to give, just commenting to say those look amazing to me!
lucyfell
That is so even!
lukewarmicecubes
Theyre underproofed, you can tell by all the layers still stuck together on the bottom. and try shaping them looser as well. The shoulders look constricted.
For the coning issue, check to make sure your cuts are straight/vertical on both sides of your triangles. 110g is actually quite a large croissant so if theyre looking small somethings def up
39 Comments
They look absolutely fantastic you did an amazing job !! kudos from a french !!
These are gorgeous!
‘small’ is a weird way to spell ‘delicious’
I volunteer to try them 😃
They look great to me…nice layers, nice open insides.
You may be stretching them a bit too much if I had to guess? Also make sure they don’t dry out and get a skin either while they proof. If you stretch the dough too much before final proofing/ baking, it may not have much room to rise more in the oven as the gluten strands are already pulled kinda tight? Maybe? lol
Humble flex
Yeah they don’t look quite right tbh, can you pass them to me please so I can investigate and see how to make them ~~disappear~~ bigger
They look great. Just measure bigger triangles if you want them to be bigger
The simplest answer is to cut a larger triangle 😅. Some people like a little notch in the top of the triangle to help extend the width a bit, although that being said a lot of bakers now aren’t really doing that anymore, some don’t even elongate their triangles, you could also sheet slightly thinner and increase the size of the triangle and still end up with a similar weight.
They look amazing to me
They look gorgeous. Remember that the ones at Starbucks are freaking gigantic. These look like they’re more of a normal size. I will eat them for you if you don’t like them, though.
Maybe they’re small but they look INCREDIBLE!!
wow they’re perfect imo
They look perfect and delicious, wow!
Wow they look delicious!!💞
Your dough needs to relax longer before shaping. Color is great.
Yeah you’ve got the lamination down, my goodness. I’d just increase the overall triangle size as others have said.
Those look amazing!
Those look amazing!
It’s not about the size 🙁
They look amazing omg
Your lamination is fantastic!
They look ever so slightly under proved, you can see in the center it’s still got a cluster that looks,what I like to call, gummy. So up your proving time a little more and that would make them a bit bigger.
What is their weight in grams? I would call 60-90g a small croissant and 110-135 a regular size, but it’s all preference.
They look as though the tops have fallen over a bit, I would suggest hand shaping a bit more long so when you do that last roll it’s not as thick 🙂
They look small enough to fit in my mouth at one time
You spelled perfect wrong
But they look so good.
You made these at home? They look amazing!
Ya they look super tiny, i’ll take em off your hands so you don’t have to feel embarassed
what are your dimensions might need more length or need to be stretched out a little more while shaping
They look like snail shells but those insides look nice and fluffy
Do you proof them before? If so how long at what temp and humidity level?
The secret is to give them to me so I can look at them really close and eat them all to assure quality per batch. You are so hard on yourself those look amazingly deliciously beautiful
These are every bit of perfect! Nice shape, light and airy looking, golden in color. Please invite me over to your house lol.
Maybe small. But super on point , wouldn’t change a thing , well done indeed
That’s a weird way to spell “delicious so delicious I want those in my mouth I can smell them through the screen give me the entire tray so I can devour it”
these look amazing!!!
I have no advice to give, just commenting to say those look amazing to me!
That is so even!
Theyre underproofed, you can tell by all the layers still stuck together on the bottom. and try shaping them looser as well. The shoulders look constricted.
For the coning issue, check to make sure your cuts are straight/vertical on both sides of your triangles. 110g is actually quite a large croissant so if theyre looking small somethings def up