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Pro tip: dont try to bake croissants on a 90 degree day like I did
Took me 11 hours total because the butter kept melting into the dough every time I rolled it out. Ended up with flat greasy hockey pucks, but my neighbor said they still tasted fine dipped in coffee. Anyone got a trick for laminating dough when its hot as heck in the kitchen?
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wright.jesse11d ago
The butter kept melting into the dough part got me because I did the same thing last July and just gave up and threw the whole mess in the fridge overnight between every single fold. Took me two days but it actually worked. My trick now is freezing a big cookie sheet and laying it on the counter while I roll, sounds dumb but it keeps the dough from going full slime mode. Also crank the AC and do it at like 6am before the house heats up.
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