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Took me 4 tries to finally get a decent laminated dough for croissants
I've been baking for years but always chickened out on croissants. Last month I finally decided to tackle them and man, what a mess. The first two times my butter block just shattered into the dough no matter how cold I kept it. Third time the butter squished out the sides during the folds and I ended up with greasy slabs. Finally on try number four I figured out I was rolling too aggressively and putting too much pressure on the seams. I also realized my kitchen temp was too warm at 72 degrees which was softening the butter faster than I could work. Total time from start to finish on that fourth batch was about 6 hours including rests and they actually turned out flaky and hollow inside. Has anyone else found that switching to a marble counter or a chilled baking sheet helps keep the butter cold between folds?
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christopher_wells426d agoMost Upvoted
Yeah the marble counter thing definitely helps. But 72 degrees is actually fine for croissants if your butter is the right temp and you work quick. Your butter was probably too soft going in before you even started rolling.
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