The holes just let my Nutella get all up in there…look delicious 😋
hugefuckingdeal
Not at all
chefpain
I’m no croissant expert but that looks tasty.
PowerAffectionate457
Those look delicious! Damn now I want a croissant lol
BreadAndBarley
Nah you crushed it. Check my post history for a bad croissant, lol.
fireopaldragon
It looks awful please mail them all to me so I can get rid of them for you.
In all seriousness they look absolutely delicious.
International-Try566
looks good to me!!
ApizzaApizza
Bad? No. Sub optimal? Yes,
personofinterest18
Only bad croissant is the one not in my mouth
sl19jy
Let me preface this with: I attended Boulangerie school in France and am a perfectionist to boot.
I personally would not buy that in a bakery, as there seem to have been some problems in both lamination and proofing. The inner part of the croissant should not be so dense and instead have a regular light honeycomb appearance. The big gap between the outer layer makes me think the rolling may have been inconsistent and looser towards the end, or if you didn’t stick the tail under the croissant and perhaps it got unrolled slightly during proofing.
Lamination is a matter of practice, so just keeping trying and that will improve with time. For proofing, you can tell croissants are ready for the oven when you can give the sheet a little shake and they jiggle like jelly.
There’s also the matter of which flour (difficult to find if you’re in the US) you used. French type 45 or 55 is the best as it’s made of soft wheat and has little bran/whole meal in it, which makes for much easier hand lamination and an excellent rise. Most American flours are made with hard wheat, which has less flexible gluten so you won’t get the same lovely soft dough. I have used King Arthur cake flour (made with soft wheat) with some success, but it has less protein content that a typical T45 and didn’t given an ideal rise. There are some options on Amazon for T45/55 if you feel like trying that.
SlumLordGibbons
Only if it taste bad, but we can’t help you there. Looks great!
ZydecoMoose
I’d eat it and be content and happy.
fisho0o
I’m not an expert, but I think it’s a terrible croissant and should be thrown outside for the birds and squirrels. If you just give it to me I can take care of that for you.
Careful_Eagle_1033
Looks delicious to me!!
miss_31476028
A tiny coffee shop I used to go to made croissants that looked like this. I know it’s not ideal and don’t look like the perfect croissant crumb shots with the perfectly separated layers, but they were my FAVORITE croissants ever. I bought one from them nearly every day until they went out of business. I was obsessed with the overly buttered squishy layers and your croissants remind me of them. I bet they are delicious
Squeaky_Ben
Yes. Deliver it to my adress for immediate disposal.
20 Comments
I’d smash it with no hesitation
The holes just let my Nutella get all up in there…look delicious 😋
Not at all
I’m no croissant expert but that looks tasty.
Those look delicious! Damn now I want a croissant lol
Nah you crushed it. Check my post history for a bad croissant, lol.
It looks awful please mail them all to me so I can get rid of them for you.
In all seriousness they look absolutely delicious.
looks good to me!!
Bad? No. Sub optimal? Yes,
Only bad croissant is the one not in my mouth
Let me preface this with: I attended Boulangerie school in France and am a perfectionist to boot.
I personally would not buy that in a bakery, as there seem to have been some problems in both lamination and proofing. The inner part of the croissant should not be so dense and instead have a regular light honeycomb appearance. The big gap between the outer layer makes me think the rolling may have been inconsistent and looser towards the end, or if you didn’t stick the tail under the croissant and perhaps it got unrolled slightly during proofing.
Lamination is a matter of practice, so just keeping trying and that will improve with time. For proofing, you can tell croissants are ready for the oven when you can give the sheet a little shake and they jiggle like jelly.
There’s also the matter of which flour (difficult to find if you’re in the US) you used. French type 45 or 55 is the best as it’s made of soft wheat and has little bran/whole meal in it, which makes for much easier hand lamination and an excellent rise. Most American flours are made with hard wheat, which has less flexible gluten so you won’t get the same lovely soft dough. I have used King Arthur cake flour (made with soft wheat) with some success, but it has less protein content that a typical T45 and didn’t given an ideal rise. There are some options on Amazon for T45/55 if you feel like trying that.
Only if it taste bad, but we can’t help you there. Looks great!
I’d eat it and be content and happy.
I’m not an expert, but I think it’s a terrible croissant and should be thrown outside for the birds and squirrels. If you just give it to me I can take care of that for you.
Looks delicious to me!!
A tiny coffee shop I used to go to made croissants that looked like this. I know it’s not ideal and don’t look like the perfect croissant crumb shots with the perfectly separated layers, but they were my FAVORITE croissants ever. I bought one from them nearly every day until they went out of business. I was obsessed with the overly buttered squishy layers and your croissants remind me of them. I bet they are delicious
Yes. Deliver it to my adress for immediate disposal.
Yes! Spank it!
X/10. would eat.
Don’t know but me want eat