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[sumant sharma]

Hi Andrew, make sure you folding the cream on soft peak consistency not the hard peak or over whipped.

It just because the soft peak consistency of cream keeps your pastries texture in high liquidity, which freezes well. Try this .

[sumant sharma]

As I can see your brioche they seems like, the seam was in the side and they opened up while baking.

[sumant sharma]

Hi Christopher, happy new year.

So first of all make sure you have given the enough time to proof the loaf, if the loaf is not properly proved then it gets the heat and the incomplete cycle of proofing gets a quick action through heat and they got burst.

So let them raise or proof properly.

Second the placement of the loaf- make sure you folding the dough properly and keep the seam underneath, because of high fat content the seam gets open after proofing because of the internal air pressure, so always keep the seam underneath.

Third your baking tins should be clean they should not sticky other wise the dough gets stuck to it and does not raise freely.

Thanks.

[sumant sharma]

Hi,

You can definitely replace milk with water which is not an issue, of course each proportion of each ingredients play a vital role in every dish, but you can replace it not make any big difference.

Fir butter also you can replace with margarine there will be the textural and flavor differences which we totally can understand but you can make it more flavorful by adding some spices or cocoa powder to your dough or the margarine.

Give a try and let the people show the vegan avatar of croissant.thanks.