The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help with my croissants

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sweetenough's picture
sweetenough

Help with my croissants

Hi everyone, I have little to no experience with croissants. I made a recipe yesterday and followed the instructions. The problem is that while making the turns, the dough is "breaking" and the butter is comming out of it. I'm so sad and frustrated about it, I want to know if there's a way of saving it so I can still use it, or if it's useless to try to fix it. I hope there's something I could do :(

lazybaker's picture
lazybaker

If the room is warm, then return the dough to the fridge and chill for half an hour or so until the dough is firm. If butter is going through the dough, then trim a bit of dough from the edge and patch the area where the butter is exposed. Then just continue laminating. I had butter breaking before. Just push the rolling pin down on it and roll.

I know some people say 3 turns is enough. Since I don't roll my dough thin enough, I like using three bookfolds. It seems to give me the right thinness in flakiness.

sweetenough's picture
sweetenough

I live in a tropical weather so, temperature is always an issue, I have to work very fast. I tried to patch it and is working, thank you so much!