I had the same issue and decided to added a bit more water, which gets me to that sticky gooey texture. Still eventually my croissant came more bread-like but I assume I’m doing smth wrong during lamination. At my last attempt, I’ve noticed some tears 🥹🥲

Thank you so much, Leah. Being in the kitchen always helps me too, no matter my mood or what’s going on around me. It’s like a little safe space that always blocks everything else out and puts a smile on my face. Having fresh croissants as the end result doesn’t hurt either 🙂 So glad this recipe found you and became your go-to!

7000ft, woah! Great to know, Peggy. If by chance to do give these a try, would you be able to report if you noticed any differences due to the altitude? I wonder if the fact that these can be a multi-day recipe will have the altitude play an effect (I see you said you never make adjustments, but I don’t know if you’ve done multi-day proofing recipes at that altitude or not). Much appreciated and good luck!

Thank you so very much, Marie. I truly appreciate these kind words and support – it means a lot to me! I hope you’ll continue enjoying the recipes here, on Substack and in the cookbook. I’m very happy to have you along for the ride 🙂

Off to buy your cookbook!

I really appreciate this, Shaun! This guide really was a good amount of work, especially when you think about how “simple” a croissant is. But really, as simple as they are, there is a lot of technique, time and effort behind them.

They may or may not come out perfect the first time, but appreciating the process and learning each step makes them a wonderfully fun adventure. Sooner than later (or maybe right off the bat) you’ll have super delicious croissants at home!

Hello, Chantal. They’re there, listed as the first link/recipce under “summary”. But there’s a lot of informaiton in the post, so it’s very easy to miss something.

Here is the direct link for you, for the 3 day recipe. I hope you’ll enjoy them! Three Day Croissants.