Tried to rush a laminated dough in a hot kitchen and watched my butter melt into a puddle on the counter last Thursday

I was in my home kitchen in Portland trying to make croissants for a friend's brunch, and after 3 failed attempts I just threw the whole thing in the freezer for 20 minutes and started over with cold butter slabs, has anyone else had to scrap a batch mid-way and start fresh?

2 comments

2 Comments

jordan_webb4917d ago

Did you try slapping the butter blocks between layers of parchment and beating them with a rolling pin before folding? I had the same meltdown on my third attempt and that technique actually saved me. I threw the whole mess in the freezer for exactly 18 minutes, took the butter out and pounded it flat between cold parchment, then folded it back into the dough. It came out flaky enough that my friend thought I bought them from a bakery.

kaib1817d ago

Man, it's just butter and flour. People act like they're defusing a bomb or something. You melted some butter, big deal. I've done that a million times and nobody died. Just chill out, scrape it up, and try again. The whole "scrap the batch" thing seems extra to me. Unless you set the kitchen on fire it's probably salvageable.