Level: Scoolinary Team

Hi Iva.

First of all, excellent job! 👏🏻👏🏻👏🏻

For your first attempt, the structure and layers look very well achieved, and the golden color is fantastic. Your croissants look delicious and truly appetizing!

To improve the issue of butter melting and leaking during baking, here’s a tip: make sure that both the dough and butter are at the same consistency and are cold when you start laminating. Also, keep the dough at a low temperature throughout the folding process. It’s also important to give the croissants a final chilling time before baking so the butter doesn’t melt too quickly.

I hope these tips help you improve on your next attempts, and thank you for sharing with the community.

Best regards.

Level: Scoolinary Team

Hi Iva! Today is croissant day? 😂 Two other Scoolinars are trying to accomplish perfect croissants. As Sussan says, it’s a long path to walk in order to accomplish the result you expect but we are confidente, you’ll get there soon.
Keep in mind Sussan’s advices and go for it!
Can’t wait to see your next try! Congratularions!