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Perfect Croissants (No mixer required!) - Catherine Zhang
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Croissant crisis - Pastry & Baking - eGullet Forums
Help! Croissant inside is too moist/dough-y. What did I do wrong? Baked them for 15 mins over the recipe. Too much butter melted? Or not proofed enough? This was my first time
Does anyone know why my croissants became a bit flat and more like bread inside than fluffy airy as a croissant should be? 🤦🏽♀️Please help with a good croissant recipe of u
