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NotThamesWater in reply to @Tijmen

I spent many hours and days trying croissant a couple of years ago.

At best, I managed puff-pastry rolls, at worst, mildly buttery biscuits.

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Tijmen in reply to @NotThamesWater
Maybe it’s not something we should aspire to as hobby bakers. Had these at Black Isle bakery in Berlin and felt like trying more and never trying again at the same time. Will give them another go this weekend and see if there’s progress.

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dancing james in reply to @Tijmen

A michelin starred chef i know gave up trying to make croissants, by his own admission he couldn't get them consistent enough. He also mentioned a laminator really helps, plus he only wants to use local food and british butter has too much water content compared to french.

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