Cold butter trick for laminated dough changed my approach completely

I've been making croissants for about 2 years now and always struggled with the butter breaking during lamination. My buddy at the shop in Portland told me to freeze the butter block for 20 minutes before the first turn instead of just keeping it cold. It worked WAY better and now I get clean layers every time. Has anyone else tried freezing their butter block longer than the recipe says?

2 comments

2 Comments

reeseperez1mo ago

ugh the butter breaking is literally the WORST. glad you found something that works. frozen butter block sounds like a lifesaver.

richard_anderson1mo agoMost Upvoted

man the butter breaking thing drove me crazy for years. i tried everything from room temp butter to shredding it with a cheese grater. finally gave up and just started using frozen sticks and a knife. zero breakage now. only downside is you gotta plan ahead a bit but worth it