Croissant again and again

15 Dec

It need more practice until I post this croissant recipe.

I see a bigger hole in the center, but the outer layers are not what I want.

Today, I used this stuff before shaping.  This is a center roll of doggy bag!

  I rolled the dough like this…

It is a just croissant, but it matters for me.

Creative Commons License
Koubo by Akiko is licensed under a Creative Commons Attribution 3.0 Unported License.


Posted by on December 15, 2011 in Croissant


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6 responses to “Croissant again and again

  1. K

    December 15, 2011 at 4:27 am


    I think this is a right ones as long as your honeycomb didn’t glue together to form thick cell then you are good to go, I will take your croissant anytime. Maybe you can play with fermentation time a bit more.


    • Akiko

      December 15, 2011 at 1:44 pm

      Hi K,
      Thank you for your suggestion, which I really appreciate. I am going to try to be patient until the dough is really ready.
      I will post the result in next week.


    • Akiko

      December 15, 2011 at 1:48 pm

      Wow, Thank you for the links, that is very informative.
      They are various croissants in Paris as well as in Japan.
      All of Your comments are very helpful and cheering for me. Thank you!


  2. Emmett Gammon

    January 9, 2012 at 7:58 am

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    • Akiko

      January 10, 2012 at 6:23 pm

      Thank you so much for your very kind words! I am so touched by you. I am so happy that I could help you. Thank you for telling me about this warm-hearted story.



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