Laminated dough is one of the "most worth the effort" things in baking.
Beautiful lamination. Now make some Danish and Pain Au Chocolat!
That looks delicious.
How long did it take with all the folding and smashing and refrigerating and stuff?
Wow looks amazing! And here is me who just had 3 cups of rice and 4 eggs as dinner. I love the student life
Maybe 4 Hours start finish, not including my the shaping and proofing. Plus you need to let the dough rest in the fridge for about 2 hours before you start shaping your croissants. So pretty time consuming but well worth the time. This is something I learned you can’t rush!!
It’s really not that hard. Just have to be super, super patient. And as you build the layers be carful not to break through them as you roll the dough out (no long nails or bracelets etc) the dough is so thin and fragile at that point.
Teach me the way!