My batch of croissants failed 4 times before I found the fridge trick

I kept ending up with flat, greasy croissants no matter how careful I was with the lamination. After 4 tries and wasting like $30 on butter, I was about to give up. Then a guy at my local bakery in Portland told me to chill my dough for 30 minutes between each fold, not just overnight. He said the butter was melting into the layers because my counter was too warm, even in winter. I tried it on my next batch and got actual puff for the first time. The folds stayed sharp and the butter stayed cold enough to create steam pockets in the oven. Has anyone else had this issue with room temp killing their laminated dough?

3 comments

3 Comments

the_rowan1mo ago

That fridge trick saved my butter too, my kitchen runs hot even with the AC on.

aaron7401mo agoMost Upvoted

Is a laser thermometer really that handy for counter temps @evahenderson? Might grab one if it saves me from another round of ruined dough.

evahenderson1mo ago

Read somewhere that pro bakers keep a laser thermometer handy to check their counter temp. Sounds like overkill but after wasting that much butter it might be worth it.