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Final croissant looks variant size & shape. Also hard to chew
Hello..im just wondering why my croissant looks different shape though im just follow the size from antonia 9×40
Also its hard to chew not like in local market very light and enough air
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2 Replies
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Hello @billah411gmail-com 👋
Welcome to our Community! ☺I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
I’m sorry to read you had a bad result with your croissants. Can you please attach a picture of them so @sussan_scoolinaryteam and our Community can help you improve them?
I want to invite you to explore our Feed. There you can:
- Share your dish pics and videos (up to 10MB). There’s a chance you’ll win a #ScooliStar. if your pic is great and the plating, too; we’ll upload it, mentioning you on our Instagram stories.
- 🚀Join our Challenges: you may win some wonderful prizes! Coming up on June we are celebrating our Scoolithon: Scoolinary’s marathon. We promise it will be a blast! Stay tunned!
Have a super great day and hope to see you around often!
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A good croissant is one that has very marked puff pastry, those lines that give it crunch and flavor. When we see a croissant that does not have them, it may be because the twists were not executed well or the fermentation and baking times and temperatures were not correct.
This course is classified as high difficulty, so success in making a good croissant will require a lot of practice.
Greetings.
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