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I was sure cold butter was a myth for laminated dough...
For like 3 years I kept using room temp butter in my croissants cause I thought chilled butter would just crack the dough. Last month I finally tried it at 55F straight from the fridge and the layers came out so clean I couldn't believe the difference. Anyone else resist a basic tip for way too long before seeing it work?
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mia_anderson15d agoMost Upvoted
That 2F difference between 60 and 62 is wild, right? I had a batch at 61F that felt perfect but still ended up with some fat leaking out during the second fold. How do you handle the butter when it's a little too soft - do you stick it back in the fridge for 10 minutes or just start over?
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jordan18416d ago
55F is the sweet spot for me too. I actually keep a digital thermometer in my butter block now because one batch at 60F gave me decent results but the next one at 62F was a total mess. How long did it take you to figure out the exact temp range where your dough stops cracking but still holds those clean layers?
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