How to Perfect the Lamination in Homemade Croissants?

[redvelvetjoy]

I’ve been trying to make croissants at home, but I can’t seem to get the lamination right. Any tips or tricks from the pros out there? Would love to hear your secrets!

 

[jannalene]

Making croissants can be tricky! One tip is to keep everything super cold, including your butter and dough—this helps with that flaky texture. Also, be patient with the folding; it’s all about those layers! You’ve got this—keep practicing!

 

[utlom]

Keep Everything Cold one of the most important aspects of successful lamination is to keep your dough and butter as cold as possible. Work in a cool environment and chill the dough between folds to prevent the butter from melting.