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The pastry chef at my old job told me my laminated dough looked like a map of Florida and I'm still mad she was right
Two years back I was doing croissants at a spot in Portland and I thought I had it locked in. She watched me roll one out, pointed at the butter breaking through in a blob near the corner, and said it looked like Florida, all that panhandle sticking out. I was heated for a week, then I actually did 20 batches with an infrared thermometer and found my butter was sitting at 68 when it should've been closer to 59. Now I check the dough temp with a probe between every single fold, no exceptions. Anyone else have a laminating trick that keeps the butter from going rogue on them?
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the_amy8d ago
My butter goes rogue so often I should just hand it a tiny map.
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