My butter was too cold and I wrecked a whole batch of croissants, here's what actually worked

Lee Price · 2026-09-30T10:05:03.806682+00:00

Everyone says keep your butter cold for laminating but I pulled mine straight from the fridge at 38 degrees last Tuesday and it shattered into chunks under the roller, tore right through the dough on the second fold. I lost 6 hours of work and a pound of good European butter. I let the block sit for 20 minutes until it was around 60 degrees and it rolled out smooth as anything. So is the whole "ice cold butter" advice just wrong, or am I missing something about how you all handle it?

Vivisector

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My butter was too cold and I wrecked a whole batch of croissants, here's what actually worked | Bakers - Vivisector