Stop using cold butter for laminated doughs. Room temp Dutch butter changed my croissant game completely.

I see so many people in baking groups crying over croissant fails where the butter shatters into the dough. Cold butter is not the enemy, but it's not your friend either. After 5 straight weekends of sad flat croissants, I read this French baker's blog about using European style butter at 60F not 40F. Tried it last Sunday with a batch of 16. Every single one puffed up like a pillow. Why does every tutorial just say cold cold cold when the real trick is the right temperature, not the coldest possible?

2 comments

2 Comments

terryf6215d ago

Feel that "cold cold cold" advice everywhere in life, not just baking. Everyone just repeats what they heard first without ever testing if it actually works. It's like when people tell you to always use cold water for pasta, but warm water boils faster and doesn't stick any different. You gotta push past the first layer of advice people throw at you and find the real reason things work. Glad your croissants finally puffed up, that's a tough lesson to learn but once you feel it you can never go back.

hollyg5915d ago

Oh man the butter temperature thing is SO real. I had the same exact problem for months until I started taking my butter out of the fridge for like 15 minutes before I even start my mise en place. Now I tap it with my finger and if it gives a little but doesn't squish I know it's ready.