A pastry chef told me my butter was too warm and it fixed my croissants after 8 months of fails

Jordan Henderson · 2026-10-18T19:10:04.01235+00:00

I had been making croissants every weekend since January and they kept coming out flat and greasy, and I blamed my folding technique the whole time. Then a pastry chef at a small shop in Savannah watched me work for 10 minutes and said flat out, "your butter is at room temp, it needs to be cold like a fridge, 45 degrees." I started putting the dough back in the fridge for 20 minutes between every single fold, not just the first one, and the next batch puffed up like it should. So my whole thing of rushing the lamination was the problem, not my hands. Anyone else here get told the fix was something simpler than you thought?

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A pastry chef told me my butter was too warm and it fixed my croissants after 8 months of fails | Bakers - Vivisector