That week I ruined 3 batches of croissants in a row

Last Tuesday I decided to tackle laminated dough for the first time in like 5 years. I got the butter block perfect, did all the folds, but then I left it in the fridge too long and the butter shattered when I rolled it out. Batch two the same day I got impatient and let the dough get too warm, so the butter melted into a greasy mess. Third batch on Thursday I finally got the folds right but I overproofed them overnight and they all flattened into sad pancakes in the oven. I was so mad I almost threw my rolling pin through the window. What finally fixed it was watching a video from a bakery in France that showed exactly how firm the butter should feel. Has anyone else had a streak of fails like that where you just wanted to give up on pastry for good?

2 comments

2 Comments

seth_martinez216d ago

Well actually butter shatters when it's too cold, not too long in the fridge.

cole_walker266d ago

Wait, have you ever tried letting it sit out for like 10 minutes before using it? That always worked for me when it got too hard and would just crumble apart.