Learned the hard way about butter temperature for croissants

I was up late after my night shift last Tuesday and decided to finally try making croissants from scratch. The recipe said the butter needed to be at 60 degrees but I just pulled it straight from the fridge and figured it would soften while I worked. Big mistake. By the time I did the first fold, the butter was breaking through the dough in chunks. I wrestled with it for an hour trying to keep everything chilled but the layers were shot. The final batch came out like dense biscuits instead of flaky croissants. I tossed the whole thing and started over the next day with the butter sitting out for exactly 45 minutes. Has anyone else ruined a laminated dough by rushing the butter temp?

2 comments

2 Comments

ray_mitchell9d ago

Interesting point about the 63 degree ceiling. In my experience the butter temp is crucial but I've had better luck keeping it closer to 58 degrees when I'm working in a warm kitchen. @michaeljones that finger test is a good call, I do the same thing. Another thing that helped me was actually chilling my rolling pin and the counter space where I work, keeps that butter from warming up too fast between folds. The first time I tried croissants I had butter chunks busting through just like you described, it's frustrating but once you get that temp dialed in it makes all the difference.

michaeljones9d ago

That 60 degree mark is actually pretty specific because at 60 degrees the butter is still solid but pliable, not soft at all. I've found if it gets above 63 or so you're already in trouble with the lamination breaking down. The real trick I figured out after my own disaster is to check the butter by pressing it with your finger, it should give slightly but not squish. Room temperature varies so much depending on your kitchen, 45 minutes might work for one person but be too long or too short for someone else. Getting that butter right is honestly the whole battle with croissants.