Crispy croissants

[4vell450fia]

Hello everyone,
A few months ago (during lockdown) I decided to attempt making croissants. The lamination has been perfect every time but I can’t seem to find the right recipe. I have followed multiple recipes using different ingredients etc but it just isn’t right. They come out like laminated bread rolls please and very crispy, almost like they have been fried. The butter leaks a lot and I have tried raising the tray so the butter drips underneath, but still turned out the same.

 

[foodpump]

How many folds are you giving it?

 

[4vell450fia]

Thanks for your reply!
In total three with rest in between.

 

[foodpump]

O.k., now how thick are you rolling the dough out to?

 

[4vell450fia]

I usually roll it out to about 1cm thick, it could have something to do with the shape of the croissant. I’m not very good at shaping them and they are thick when I put them in the oven.

 

[foodpump]

The layers should be thinner, too thick and the thick layer of butter melts out,; thin enough and the butter is absorbed by the dough layers, try going for 6-7 mm when folding, and 4-5mm for final thickness.