Watched a newbie baker ruin a batch of croissants by skipping the lamination chill step

I was at a friend's house last Saturday and she tried to make croissants for the first time. She got the dough mixed and butter block ready, but then she rushed through the folds without putting the dough back in the fridge for 30 minutes between each turn. By the third fold, the butter was all melted into the dough and leaking out the sides. I know it's tempting to speed things up (I've done it myself a few times), but that chill time is what gives you those layers. Has anyone else seen a recipe fail because someone skipped the resting steps in lamination?

2 comments

2 Comments

riverowens18d ago

Yeah skipping the chill always ends in a buttery mess.

thomas.piper18d ago

1982 called, my mom still has a dent in the fridge.