Last Saturday my croissants finally got that perfect honeycomb inside after 6 months of trying.

I pulled them out of the oven at 6 AM and the lamination was spot on for the first time ever, no butter leaks no dense spots, has anyone else struggled that long with dough temperature during the folds?

2 comments

2 Comments

wade43829d ago

Tweaked my recipe a bit and that did it for me. @iris_stone28 you're spot on about the butter, switching to a higher fat one was the game changer for my lamination too.

iris_stone2829d ago

yeah I gotta be honest I don't really get the 6 months thing. I mean I've been making croissants for maybe 3 years now and I had that perfect honeycomb by my 4th or 5th try. sounds like maybe you're overcomplicating the temperature thing? like I just keep my butter at fridge temp and my dough at room temp and do the folds quick, no thermometer needed. the first couple times I had butter leaking too but I was using cheap butter with low fat content, once I switched to European style it was night and day. not trying to be harsh but maybe it's not the temperature, could be your butter quality or even your rolling technique.