07/08/2025
Tried to make croissants today… and they look cute, but let me tell you — I knew they were a fail before I even cut them open.
Why? 👀
Because butter quality matters. A lot.
Those little toes of butter peeking out during lamination? Big red flag. When your butter breaks or leaks, you lose the layers, the puff, the structure — everything we chase in a good croissant.
These are the kinds of fails that still teach you everything.
The technique was there. The butter wasn’t.
Lesson learned: use dry, high-fat European-style butter (82%+ fat) for lamination. Your layers will thank you.
📸 Swipe to see the journey → from hope to humble.
