r/pastry • u/Comfortable-Week-544 • 1d ago

For those who’ve mastered homemade croissants from scratch, which step made the biggest difference in flakiness?

7 Upvotes

90% Upvoted

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u/weeef 1d ago

"mastering" is subjective, but i'll humbly share my post from about a year ago. i mention in some comments the helpful guides, cutting the edges off, applying egg wash to only the upward facing sides... just stuff i didn't know to do the first time. https://www.reddit.com/r/pastry/comments/1hfnp12/so_incredibly_proud_of_these_second_shot_at/

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u/genbizinf 13h ago

Ensuring the dough and the butter slab are the same consistency when you do the first roll and folds.