Cultured butter in croissants - not just for the flavor
I thought I'd share my recent experience for anyone who has been having problems learning to make croissants.
I've been using Plugra butter in my croissants, but a few weeks ago I realized I was a couple pounds short for the croissants I had scheduled to bake. I had my wife pick up some 'regular' unsalted butter at a grocery that doesn't stock it. Besides the flavor, the difference in workability was amazing(ly dissapointing). Cultured butter is easily beat into shape with a French pin and is very elastic, even at fridge temp. 'Regular' butter isn't elastic in the slightest, due to the higher water content.
So if you're having problems with your croissants (and who doesn't from time to time) try cultured butter.
As an aside, I've found the price on Plugra varies greatly from store to store. Our regional grocery chain, Ingles, has it for about $5.25/lb as compared to Kroger where it's closer to $9.