Puff pastry turned into a butter explosion in my oven

Tried making homemade croissants for the first time last Saturday. Everything looked fine during the folds, but when I baked them, butter just leaked everywhere. Smoke filled the kitchen, set off the fire alarm, and my roommate came running in thinking the place was on fire. Ended up with flat, greasy discs instead of croissants. Guess I didn't chill the dough enough between turns. Anyone else have butter disasters with laminated dough?

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1 Comment

christopher671d ago

Check your oven temp with a separate thermometer, mine runs 25 degrees hot and blew out butter too.