Folded my first proper batch of puff pastry, the lamination finally clicked

Last week I tried again after 4 failed attempts. Cold butter block, 6 folds, 30 minutes rest between each. Used a cheap marble slab from a salvage store in Portland. The layers actually separated when baked. My croissants came out flaky instead of dense. Anyone else had that moment where technique suddenly makes sense?

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1 Comment

the_amy20h ago

That line about the layers actually separating gave me flashbacks to my first successful pie crust. I spent an entire winter convinced my grandmother had cursed me from the grave because my dough always came out like a hockey puck. Turns out my apartment was too warm and I was using margarine like a cheap idiot. The day I finally got crisp little shards of butter showing through the dough, I literally screamed at my cat. She judged me hard but the crust was perfect, all shattery and tender. Now I keep a bag of ice on the counter just to touch my hands before rolling anything.