silviabak:
DSCF9403_Croissant dough made with whey instead of water, following the recipe from Chef Julien
silviabak:
DSCF9405_Folding the dough around the butter like an envelope, dough and butter need to have same consistency for layering
silviabak:
DSCF9414_With left over scraps I made a roll filled with chocolate and ground hazelnuts and cut slices, layers can be seen
silviabak:
DSCF9416_The inside did not give the expected texture. Trying to figure out if it is my layering technique or the yeast that failed
silviabak:
DSCF9421_The inside did not give the expected texture. Trying to figure out if it is my layering technique or the yeast that failed