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Stopped using cold butter for laminated dough, huge difference
I always thought cold butter was the rule for croissants, but after 3 failed batches at home in Austin, I tried slightly softened butter, like 60 degrees. It rolled out way smoother and the layers actually puffed up instead of cracking. Anyone else tried this or am I just weird?
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wrenwilson28d ago
...and here I was thinking I was some kind of pastry prodigy for finally getting my croissants to look like actual croissants instead of sad, broken biscuits. Turns out the secret was just letting my butter chill out a little, both literally and figuratively. I'm in Houston so I feel you on the heat, my first batches were basically me fighting the butter and the butter winning every single time. 60 degrees sounds terrifying to me though, I might have to work my way up to that slowly, like dipping a toe in before I cannonball in.
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