Pro tip: check your butter temperature before you start

I tried making croissants at my sister's place in Portland last weekend. I figured I'd wing it since I've done laminated dough before. Turns out her fridge keeps butter at like 38 degrees instead of the usual 35, so my butter block was too soft before I even started. The whole thing turned into a greasy mess by the third fold. Has anyone else had their bake ruined by appliance quirks like this?

2 comments

2 Comments

sam_harris6811d ago

Sounds like her fridge has beef with your baking skills.

wendysmith11d agoMost Upvoted

Read somewhere that aggressive cooling cycles in newer fridges can actually curdle milk-based stuff faster.