The Fresh Loaf

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Croissants dough

Kamila's picture
Kamila

Croissants dough

Hi guys, I am new here and hope you can help me?

Trying to make a croissant dough at home, so rolling it  with a rolling pin. When I start rolling it after enclosing the butter and fist single turn, I see that the butter crambles inside. So basically I am not getting an even layer of butter, but bits and pieces instead - really frustrates me. Can you tell me what I am doing wrong???? I thought it was butter itself, but I changed the brands and still.

please help me not to give up on them!?

Ford's picture
Ford

Blend the 3 3/4 sticks of butter and the 1/2 cup of flour.  Lightly flour a piece of plastic wrap and place the butter mixture on it. Shape the butter into an 8” x 8” square. Wrap it and place it into the refrigerator until the dough is ready.

 

If you want my complete recipe, I w3ill glad send it to you.

Ford

Kamila's picture
Kamila

Thank you! 

To be honest I’ve tried mixing the flour too - but same effect - the butter block breaks in lil’ pieces. I was thinking maybe I make it too thick (about 5mm)? Do you think this could be an issue? 

grind's picture
grind

I use room temperature butter and super cold dough before I start the lamination.  Mind you, it's not super hot here.  Even still, if it was a temperature thing I would just slightly chill the butter but never use it cold.

MichaelLily's picture
MichaelLily

Butter and dough should be the same consistency. I use cold dough and just cold butter. So like 50-60 degree butter.

Also I make about 500 croissants per week.

Kamila's picture
Kamila

When butter is closed, I do single turn and leave it in the fridge for an hour - then start rolling and that is when it starts to crumble, but my fridge is 40f - do you think it is too cold? And that is why it is happening? 

 

I wish I could make 500 per week?

MichaelLily's picture
MichaelLily

If you are fast, do the first two turns back-to-back. Otherwise, if that is getting too warm, refrigerate for 15 or maybe 30 minutes if you have to. Then between 2nd and 3rd folds wait an hour or 90 minutes.

Howard Wong's picture
Howard Wong

slide the butter block lightly over the worktop edge's corner until it feels soft and pliable but not melty. If it feels too greasy then it is overdone and should be chilled again.

Kamila's picture
Kamila

Thank you, my concern is that this is happening on the second turn - so after I close the butter, leave it to rest in the fridge and then roll - that is when it starts to  crumble

grind's picture
grind

Close the butter and do your first fold right away.  Once that first layer of butter is distributed during round one, it shouldn't crumble after that.

Kamila's picture
Kamila

Thank you! Will try

suminandi's picture
suminandi

in fact, I often do two turns right away, if the dough is not too tight and the day is cool. Once the butter layer is thin, the cracking problem is gone. 

Just make sure the butter is bendable and the dough is cold. Also helps to chill the rollout surface. I put a cookie sheet with ice packs on it on the table for a few minutes before working the dough. 

Kamila's picture
Kamila

Thank you! Will try this way

Kamila's picture
Kamila

Thank you! 250 g I roll to approximately 15x15

AlamedaSteve's picture
AlamedaSteve

Hello, I'm just beginning my pursuit of croisssant - posted my latest results above thread "Croissants and Puff Pastry".

I think one key element that has been left out of this discussion is the type of butter being used and the butter fat content.  I believe European Style Cultured unsalted butter is critical to the final product.  I have been successfully using Plugra butter - available in most markets.  The butter has a much more pliable feel to it, and the fat makes it much easier to roll out.

When you add the butter block to the dough mix, they should both be about the same consistency - cold, but pliable.

I'm going to disagree with the notion to roll the butter block so thin. To help with the the 250g butter block, I use a 1 qt. ziplock freezer bag - about 7"x8".  Stuff the softened butter into the bag and roll it out to an even thickness, then into the fridge with the dough mix for an hour or so.  Remove the butter first, run a knife around the edges of the bag and the butter peels off easily.  Then let it warm to the point of easy pliability.  Remove the dough from fridge, roll out to about 8"x 14", lay in the butter block, fold the dough over, set the butter in place by firmly tapping dough up and down its length with the rolling pin, then do a double fold, simple fold, roll out slightly, back into fridge for an hour, out of fridge, roll and cut with pizza cutter.

Here's a quick vid that shows all this - has really helped me.  https://www.youtube.com/watch?v=2OAUM0MRgQw

Hope this helps.

 

Steve