Blew a batch of croissants last week because I forgot to check the butter temp

I used cold butter straight from the fridge in my dough, ended up with these sad flat lumps that tasted fine but looked terrible. Then I tried letting the butter sit out for like 15 minutes before rolling, and the layers actually poofed up nice. Anyone else have a specific ingredient temp rule that made or broke their bake?

2 comments

2 Comments

jake_mason3026d ago

Butter temp is a bigger deal than people give it credit for. I once used butter that was too soft, and my dough turned into a greasy mess that stuck to everything. Now I just check it with my finger, if it leaves a dent but doesn't feel like buttercream, Im good.

wyatt_fox6825d ago

Wait, you're saying too-soft butter can ruin the whole dough? I always thought softer was better for creaming, but I never thought about it making things greasy. Honestly, that makes a ton of sense and I'm gonna start checking mine the same way now.