Survived my first croissant attempt after 8 hours of folding

I spent all Sunday laminating dough for croissants and actually got those honeycomb layers inside, which felt like a miracle lol. The butter didn't leak out everywhere and they rose nicely even though my kitchen was kinda warm. Did anyone else mess up their first few batches before getting the technique down?

2 comments

2 Comments

barnes.brian1mo ago

8 hours of folding and you didn't cry once? That's the real win.

ninab951mo ago

My first batch leaked butter everywhere and still tasted great though.