The first ones are pains au chocolat and the second ones are croissants.
They are both called viennoiseries.
viennoiseries.
Do you have to watch the first 200 seasons to understand it or is it easy enough to pick up if you just start watching now?
Lmao, chrissant? pain chocolate? Those damn frenchies and their naming of specific items, it's all the same dough.
Technically, these crassants were a failure. Butter cracked all over when laminating , butter seeped out during proofing, butter leaked out during baking, so these are closer to butter bread than crosshaunts, but we did devour them any they were delicious.
Hopefully we do it technically better next time.
Thanks for sharing! These are indeed hard to get right and it's nice that you put your "failure" online. Thankfully the consolation prize for croissants that aren't laminated properly is delicious bread rolls, which I can say from experience.
Did they at least taste good? Croissants are hard to get right, in my experience. I've never really succeeded in making them super flaky the way they are meant to; but they still tasted great!
Taste great. Perfect for egg sandwiches
You may be in danger right now. All of France may be looking for you, not only for calling those croissants but for posting them here too.
Those are croissant shaped buns/bread rolls
They’re not croissant - it’s pain au chocolates
The second ones look more like a brioche, croissant are normally empty inside, at least as they are made in France.
In Italy they make them more similar to what OP has done as they are normally filled with cream or Nutella and such things.
Only the topmost ones. And it's technically pains au chocolat. Like an attorneys general thing.
... Not sure if AI generated... Or just croissant coincidence
Maybe it's...croincidant
They look super tasty!
They may be tasty but they aren't croissants
Although not as "airy" as I originally assumed, still looks good!
I'll gladly take a bite or so!
Sorry to play the food police here, but those just arent croissants at all. They are shaped pieces of bread. Croissants have like a hundred folds when making the dough which makes them so unique.
How long did you let the dough rest? It seems like you might need to do it longer. I've heard some say 8 till 24 hours. Tbc I've never did it myself.
6 hours after the first fold, 6 hours after the 2nd, 24 hours after the 3rd fold.
We think our issue was not letting the butter warm enough to mold while rolling it out, causing the butter to crack and clump.
