Cold butter trick for laminated dough I picked up from a bakery in Denver

I used to struggle with butter breaking through my croissant layers until a baker told me to chill my butter block to 55 degrees exactly, not just 'cold' from the fridge. Has anyone else measured temp instead of just going by feel?

2 comments

2 Comments

wesley_grant331mo ago

Hah, I've been there! The freezer trick works in a pinch but it's so easy to overshoot. I actually picked up a cheap instant read thermometer from the grocery store (like $12) and it changed everything. Once I started hitting that 55 degree sweet spot my butter stopped shattering in the folds and I got way more even layers. Plus I learned the hard way that if your butter is too cold it'll crack, but too warm it'll soak right into the dough (and nobody wants greasy croissants).

sam_rivera1mo ago

Ngl I'm over here just slapping my butter in the freezer hoping for the best. 55 degrees sounds like something a scientist would do not a baker lol.