Tearing a Croissaint layer

[kookiblob]

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?

Thanks,

Kevin

 

[Kylie1969]

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