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Butter temperature debate: room temp vs straight from the fridge in laminated dough
I've been making croissants for about 3 years now, and I keep seeing people online say you absolutely need room temperature butter for lamination. But last week I tried it with cold butter straight from the fridge (like 38 degrees) and got way better layers. My theory is that warm butter just melts into the dough too fast, especially in my kitchen which runs hot. What's your experience with this, am I the only one who gets better results with cold butter?
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paige_robinson244mo ago
People get WAY too worked up over this stuff. Use whatever butter works in YOUR kitchen, it's really not that deep.
3
felixm294mo ago
My buddy's wife once cried because he used margarine in her fancy cookies. You're right, it's not that deep.
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abby_morgan184mo ago
Ever taste the difference though?
3