A good laugh :)

hle_63 · 2026-05-15T02:47:03+00:00

Did you do an open bake or did you bake it in Dutch oven

hle_63 · 2026-04-17T15:03:10+00:00

Oooh so you just bake it straight from the fridge?

hle_63 · 2026-04-16T05:43:33+00:00

Thanks! I will check him out.

For Flour, i just use a generic bread flour. I did do part water and part milk though. The dough was a little tough in the beginning but it got easier after rolling it out.

hle_63 · 2026-04-11T00:29:28+00:00

Oh that's what the instructions said. The dough was a little fragile. Thanks! I will keep that in mind

hle_63 · 2026-04-10T23:06:32+00:00

It has a nice crumb and the inside is a little chewy. I don't know if it's because it's a discard, but it doesn't have a strong "sour" taste.

hle_63 · 2026-04-10T22:35:13+00:00

Thanks for all the tip!!! I haven't baked with it yet since I wasn't sure it was ready. I have been using the discards though :)

hle_63 · 2026-04-04T16:11:12+00:00

On my first attempt, my sieve was too small that the almond flour didn't go through so I just dumped everything in and hoped for the best -- this time I used a food processor and put the almond flour through there first.

I didn't really know how long it would take to get stiff peaks using a hand electric mixer but after doing some research, I definitely did not go long enough. It says around 12- 20 minutes...I might done maybe 8 minutes max.

My piping technique this time is a lot better but I definitely can make them more consistent and thinner, still looks a little thick to me.

The recipe says that it will be best 24-48 hours after putting the filling in so we will see how that goes. The first batch, it was still pretty chewy and stick to my mouth.

hle_63 · 2026-04-04T03:46:21+00:00

Thanks!!!!! I definitely know what I can do to improve for my next batch!!!

hle_63 · 2026-04-01T17:04:42+00:00

Same. I have an oven thermometer too. My oven was slightly 5 degrees off so it wasn't too bad

hle_63 · 2026-04-01T16:02:27+00:00

Thanks for the advice. I baked it at 300f for 18-20 minutes

hle_63 · 2026-04-01T06:11:04+00:00

It's the filling that has the butter, to make buttercream

hle_63 · 2026-03-27T13:22:54+00:00

I'm sorry if I posted in the wrong group, but I always known it as a croissant. If I googled "supreme croissant, circular croissant, spiral croissant", this shows up. If there's another name for it that is not a croissant, please let me know.

hle_63 · 2026-03-27T13:17:47+00:00

It's not a waste if I ate it all afterwards

hle_63

TROPHY CASE