Cold butter blocks almost ruined my croissants until I tried the freezer trick

I kept getting uneven lamination and my butter would melt into the dough before I even finished rolling. After 6 tries with the same sad results, I put the butter block in the freezer for 20 minutes before starting and used a rolling pin to beat it flat first. The layers finally stayed separate and the rise was twice as tall. Anyone else found a weird timing hack like this for their pastry work?

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amy_reed795d ago

Oh yeah, that freezer trick is legit... I do the same thing but I also pop my rolling pin in there for a few minutes too. Cold everything makes such a huge difference, I swear the dough knows when I'm getting frustrated and decides to be extra difficult.