Tried to make croissants from scratch, ended up with butter puddles

Got ambitious on Sunday and thought I'd tackle laminated dough. Followed the recipe to the letter, chilled everything, did the folds. After the third turn, my butter started leaking out like a busted pipe. By the time they came out of the oven, I had flat, greasy hockey pucks with pools of butter on the tray. My kitchen smelled amazing but my pride took a hit. Anybody else have their butter say 'nope' mid-fold?

2 comments

2 Comments

veram993d ago

Oh man, that is brutal. I had a very similar disaster last winter with a batch of puff pastry, and my kitchen floor still has a faint greasy spot I can't scrub out. I mean, the smell is incredible at least, but watching your butter turn into a literal flood is just heartbreaking. Idk what it is about laminated doughs, but they really test your patience and your faith in the recipe. Maybe the butter was too soft when you started, or maybe the room was just a tiny bit warm. I bet your next try will be better, don't let those hockey pucks win.

grant_hart3d ago

What worked for me was letting the dough rest in the fridge longer between folds, did you try that?