Pain au chocolat, the cut! I almost cried when I saw the cut . It took me 2 yea…

Pain au chocolat, the cut! I almost cried when I saw the cut šŸ˜. It took me 2 years of trial and errors, lots of advice from @vassvice and @acropate until I got this honeycomb looking croissant. I might have done 20 batches before I got this. So donā€™t lose hope if you cannot make … Read more

Homemade Pain au chocolat I love the look of my pain au chocolat! We can still …

Homemade Pain au chocolat I love the look of my pain au chocolat! We can still see the layers! Now the question is: How is it going to be inside? Is it going to be dense like a brioche or light with a honeycomb structure? Again, it will all be about how long it has … Read more

Pain au chocolat before proofing Can you see all these layers? It means that t…

Pain au chocolat before proofing Can you see all these layers? šŸ˜ It means that the lamination stage went well, especially when the layers are so well defined. I went the extra mile and made my own chocolate bars to go in there. Plus the lamination was all done by hand. Honestly it’s the best … Read more

Sourdough croissant/Croissant au levain naturel. The inside of yesterday’s croi…

Sourdough croissant/Croissant au levain naturel. The inside of yesterday’s croissant. Definitely my best croissant so far, I am happy with the honeycomb structure! . . . .

Sourdough croissant/Croissant au levain naturel. The inside of yesterday’s croi…

Sourdough croissant/Croissant au levain naturel. The inside of yesterday’s croissant. Definitely my best croissant so far, I am happy with the honeycomb structure! . . . .

Sourdough croissant/Croissant au levain naturel. The inside of yesterday’s croi…

Sourdough croissant/Croissant au levain naturel. The inside of yesterday’s croissant. Definitely my best croissant so far, I am happy with the honeycomb structure! . . . .

Sourdough Croissant with no commercial yeast. Croissant au levain naturel sans l…

Sourdough Croissant with no commercial yeast. Croissant au levain naturel sans levure commercial. Finally!!! It took me so long to get to this result! Countless tries, so many that I was about to give up. I rarely say that but I am really proud of the result, especially because it was 28C in my kitchen … Read more

Creamy chocolate flan made of croissant dough leftovers. When I make croissants…

Creamy chocolate flan made of croissant dough leftovers. When I make croissants I often have leftover dough that I removed to make sure the croissant will look perfect. Instead of throwing it away, I freeze it until I have enough to use it as a ā€œpieā€ dough. Like for a classic french flan, I then … Read more

Sourdough croissants with no commercial yeast are so difficult to achieve that I…

Sourdough croissants with no commercial yeast are so difficult to achieve that I often wonder why I am even trying. šŸ˜‚ This time I got a good result after I followed @acropate advice to use a high quality,high protein flour. I used @highwoodcrossing flour and it turned out well ! I still need to readjust … Read more