Level: Scoolinary Team

Your croissants have great potential! However, the internal structure shows dense areas and limited layer development. This could be due to:
▪️ Issues with laminating: Ensure the butter is evenly distributed and avoid pressing too hard when rolling out the dough.
▪️ Underproofing: Allow the croissants to proof fully before baking (they should feel light and airy to the touch).
▪️Baking temperature: Make sure your oven is properly preheated so the layers can develop correctly.

I hope this information is helpful. Best regards!