I have hit a major wall regarding croissants, actually all the laminated dough. We seem to have the right techniques, but when it comes out of the oven well that when it all falls apart. I am trying to drag the information from the depth of my brain, do this from books and internet, I am looking for some good advice or even a mentor for this type of product. I have hired a recently pastry school grad, but for whatever reason she isn't able to produce anything that I can put on the shelves.
& check out her class....it's called "Classic Croissants at Home". It's actually foolproof if you follow her instructions....you follow her instructions a couple of times, then it'll come to you naturally....I promise...I've got excellent results from her tutelage. I'm attaching a picture of the results of following her video.
So be blessed & hopefully you'll have success....
Thanks for the information, I'll take a look,