About month ago I wrote about an attempt to make
croissants and pain au chocolat. They tasted good but were difficult to shape and too brown. I tried again with lower gluten flour and a cooler oven. The outside of the croissants were really flakey whilst the inside had a real honeycomb texture. They tasted lovely, although my oven definitely has hot spots. Looks like croissants are no longer my baking nemesis : )
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| Really good lamination on the Pain au Chocolat |
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| Croissants were much easier to shape with lower gluten flour |
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| Mr Vitty thinks they need to be bigger.... |
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