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Worst baking day I've had in 5 years was last Saturday at Sweet Rise Bakery
I was doing a big order of 48 croissants for a wedding and my butter block split right during the third fold. It turned into a greasy mess and I had to toss the whole batch, lost about $60 in ingredients. I tried to salvage it with some cold rest time but the lamination was totally shot. Has anyone else had a butter disaster like this or is it just me?
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val9491d ago
What kind of butter were you using and what temp was your dough when you started the fold? I've had butter split on me twice and both times it was because I pushed the dough too cold into the lamination and the butter just shattered instead of rolling smooth. Some pastry chefs swear by a specific butter fat percentage and I'm starting to believe them after my last disaster. Did you check the butter temp before you started rolling?
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the_alice1d ago
Oh man that is brutal. I've been there with a butter block splitting during folds and it just kills your whole vibe for the day. That moment when you see the butter leaking out the sides and you just know its over no matter how much you chill it. So sorry you had to toss that whole batch, especially for a wedding order that stings extra hard.
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