My croissant dough turned into butter soup mid-lamination

Was in my home kitchen in Portland trying to do a double turn and the butter just started leaking out everywhere. The dough temp hit 78F because I thought I could skip the 15 minute fridge rest between folds. Anyone else have a good trick for keeping butter blocks at the right temp on a hot day?

2 comments

2 Comments

ray_patel273d ago

Did you also end up with butter on your ceiling like I did last time I tried that shortcut? I swear my kitchen looked like a butter crime scene, not a bakery.

lindahunt2d ago

Oh man, that reminds me of my friend Jenna. She tried the same thing and ended up with a butter patty stuck to her ceiling fan. When she turned it on it flew off and hit her cat in the head. Her kitchen looked like a greasy Jackson Pollock painting for weeks.

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