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My pastry chef friend says butter temperature doesn't matter for croissants. I say it does.
Was working a double shift with Jen from Le Petit at the farmers market on Sunday and she told me she chucks cold butter straight into her dough for croissants. I've always let mine sit out for 45 minutes to get pliable before laminating. Who's got the right take on butter temp for that perfect flaky layer?
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reed.ray6h ago
@foster.dylan wait, cold cubes in the mixer? That actually works? I gotta try that.
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she chucks cold butter straight into her dough" - man I used to be on the exact opposite side of this. I'd set my butter out for like an hour, get it all soft and bendy, thought that was the only way to get those layers right. Then I watched a video from some French baker who threw cold cubed butter right into the mixer and I was like nah that's crazy. But I tried it once just to prove my point and honestly the layers came out way cleaner. Cold butter stays in solid sheets instead of melting into the dough. I still let it sit for like 10 minutes to take the chill off but I'll never go back to room temp butter for croissants again.
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ivan5226h ago
That 10 minute chill off tip is the sweet spot though. Honestly it's like with searing steak, everyone says screaming hot pan but you scorch the outside before the inside cooks. Letting stuff come up just a little from fridge temp gives you way more control.
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