I made some mini croissants with some guidance from txfarmer on The Fresh Loaf. Overall, they came out pretty well. I was very happy with the layers, color, and flakiness, but I thought they were a bit tough for croissants and would have preferred them a bit softer/more tender. This was all due to my heavy handedness on this initial croissant endeavor. Overnight – mix up a dough and let it sit. Next day – croissant dough! Knead, roll into a ball, stick in fridge for a few hours. Dough blob after being in the fridge for a few hours. Rolled out into some kind of a rectangle. Butter beaten into a square. I think I could have used about half as much – a lot leaked out during baking. Butter square placed on dough. My crappy folding/wrapping skills may also have been an issue with lack of tenderness.
I rolled out & folded the dough a few times.
Chilled & on the second fold. Sliced up – look at those layers! I could have made these larger, but man, after seeing how much butter I put in there, i just decided to make a few mini croissants and freeze some of the dough. These guys are RICH! Egg wash Egg wash before proofing. After proofing for a bit with the egg wash. Poofy croissants. Croissants in their pool of leaked butter. Not perfect by any means, but still pretty darned tasty because buttery carbs are inherently tasty. I will try these again!