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Rant: That week I ruined 3 batches of croissants in a row
I was so proud of my laminated dough technique until Tuesday when my butter block shattered, Wednesday when my dough tore, and Thursday when they spread into flat pancakes. My kitchen looked like a flour bomb went off and my roommate asked if I was okay. Has anyone else hit a dead end with croissant temps and just walked away for a few days?
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skylerrobinson1mo ago
Man oh man, I feel this in my bones. I actually watched a video from a French pastry chef last week who said the butter temp is basically everything, like if it's not exactly the same firmness as the dough you're toast. @reese_nelson is right though, that shattering butter is basically a sign from the baking gods to step back for a day or two. I've had weeks like that where I just close the kitchen and go get a latte instead.
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