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That week I tried making croissants ruined my whole opinion of puff pastry
I spent 5 days last month doing that whole laminated dough process. Did 3 folds, rested it overnight, the whole deal. First batch came out flat as a pancake because my butter broke through the dough. Second try looked perfect in the oven then collapsed into a greasy mess. I thought homemade croissants would be worth it but after 12 hours of work for 8 sad pastries I'll just stick to the frozen ones from Aldi. Anyone else waste a whole weekend on a baking project that totally flopped?
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rose_young13d ago
Oh man, that hurts to read! The thing nobody mentions is that croissant success depends way more on your kitchen temperature than your folding technique. If your room is above 72 degrees that butter is gonna melt into the dough no matter how careful you are. I had the same disaster until I started keeping the dough in the fridge for 15 minutes between each fold. Also most recipes tell you to use European butter but honestly that's a trap for beginners because it has less water and softens faster. Try working with regular cheap butter and a cold marble rolling pin next time if you ever give it another shot.
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