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Picked organic butter over store brand for my croissants. Big mistake.
I had to choose between a $7 organic European butter and the $3 store stick for a batch of croissants last Sunday. Went fancy thinking it would make them flakier. Nope. The butter had too much water content and they came out flat and greasy. Three hours of folding for nothing. Has anyone else had better luck with cheaper butter for laminated dough?
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dixon.rose18d ago
The expensive butter betrayed me too. Stick with the cheap stuff for laminated dough.
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