sweetiegirl

Thanks to everyone for helping out my croissant problem they have been fixed for now. By changing the butter to 25% my flaps stopped unrolling. I also froze my croissant for a few hours after rolling them which helped control yeast growth.

How many of you put flour in with your butter blocks before laminating I have never tried this? If so how much flour do you put in.

Egg wash them twice to make them look better and stop the layers separating in the oven. I don't think it's necessary to reduce the butter content that much: I've always had good results with 31%. The problem might be your folds. 2 x 5 folds might make the dough too thin, maybe try the standard 3 x 3? Thanks I will try this

When laminating we try to go down between 4 to 5 on the sheeter. When sheeting down to cut we go to 3 3/4. your boys are very cute....

We do two turns, but each turn has five folds (8# dough). How does egg washing them twice help them? my dough is not sticky Does anyone no the % of butter that goes into a laminate? We put 3 pounds butter for every 8 pounds of dough.

Thanks for your reply...The top layer of the croissant brakes off. We use very little or almost no flour to roll are croissants out.

HELP!!! my flaps to my croissants are separating and tearing apart. Does anyone know what could be happening? They are also blistering on the tops. Can anyone help me with this????