Tried making croissants for the first time and ended up with butter puddles everywhere

Followed the recipe exactly but my dough was leaking butter all over the baking sheet after 10 minutes in the oven. Any tips on keeping the lamination layers intact next time?

3 comments

3 Comments

jennifer2044d ago

Oh man, I feel your pain... my first croissant attempt looked like a butter explosion in my kitchen. I think the trick is making sure your dough and butter block are the same temperature when you're doing the folds. If the butter's too hard it'll shatter, if it's too soft it'll just melt right out like you saw. Also, maybe try popping your baking sheet in the fridge for 15 minutes before it goes in the oven, that helped me keep things from turning into a greasy mess. I still have butter nightmares from that first batch though.

wendy6284d ago

Wait, did you actually measure the butter block temp or just eyeball it? I tried the fridge trick once but I think I overchilled it and got this weird soggy layer in the middle. How long do you usually let the dough rest between turns, like 20 minutes or more?

lily704d ago

Heard my neighbor tried croissants once and her dog ended up licking butter off the kitchen floor for an hour.