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Old 08-13-2013, 02:06 PM   #1
Assistant Cook
Join Date: Feb 2011
Posts: 32
Tearing a Croissaint layer

Hello guys,

I was very pleased with the lamination process until I rolled the dough out to cut the triangle shapes. The bottom layer, as I was rolling, tore in the center. (not the entire layer was torn off) Are my croissaints ruined? :( Will they be completely dense or have a little bit of honeycomb?




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Old 08-23-2013, 05:47 AM   #2
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Join Date: Jun 2012
Location: Australia
Posts: 13,114
Kevin, sorry I cant help with your problem, we do have a member here frenchguycooking and he is very good at making croissants, he may be able to help you, maybe send him a PM
All I really need is love, but a little chocolate now and then doesn't hurt
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