So I tried making a pan suisse and instead of the croissaint like texture i expected I got a breaddy tought end result. Please give me some idea as to what went wrong as I spent a while on this. I followed this recipe reasonably accurately - https://www.monpetitfour.com/pain-suisse-recipe/
things I did that I felt unsure include:
- I didnt leave the pastry in the fridge at all
- I didnt fold layers of butter and dough together instead just one mixture
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things I did that I felt unsure include:
- I didnt leave the pastry in the fridge at all
- I didnt fold layers of butter and dough together instead just one mixture
-