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Showerthought: the pastry chef in Providence who told me my butter was too cold, and she was right
I was prepping croissant dough at a shop on Federal Hill and she poked my butter block, said "this is a brick, it'll shatter," then showed me her trick of beating it with a rolling pin inside the parchment. My lamination folds have come out way cleaner since. Does anyone else keep a rolling pin just for softening butter, or am I late to this?
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stella2799d ago
That butter block trick saved my danish dough last winter, a 60 degree kitchen and cold butter is a nightmare. I picked up a cheap marble pin at a yard sale for five bucks and it stays in the fridge next to the butter so nothing ever shocks the dough. Two taps and a fold and the layers finally look like they should.
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