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c/baking-fails-and-wins•shah.benshah.ben•25d agoProlific Poster

Tried to make croissants with European butter and got a butter explosion

I used Plugra butter in my laminated dough last weekend and followed the recipe to the letter. About 10 minutes into the first bake, butter started pouring out of the seams and pooled all over the sheet pan. Did I just not chill the dough enough or is European butter too soft for home bakers?
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2 Comments
abby_chen
abby_chen25d ago
Yeah, "butter explosion" is real with European butter. Chill it way longer between turns, like fridge 30 mins minimum.
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morgan.charlie
morgan.charlie25d ago
That "butter explosion" advice from @abby_chen really opened my eyes, I always thought more chilling would make it worse.
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