7
A customer told me my croissants were too dense and I was kind of offended for a day before I actually listened
They pointed out the layers weren't separating enough so I started chilling the butter block an extra 30 minutes before laminating and now the lamination is way more defined, has anyone else gotten a critique that stung at first but turned out to be totally right?
2 comments
Log in to join the discussion
Log In2 Comments
caseyfox1mo agoMost Upvoted
Honestly, "chilling the butter block an extra 30 minutes" is such a smart fix for that.
6
grant.parker1mo agoTop Commenter
Ha! Tbh I'm the kind of baker who forgets to chill the butter at all and then wonders why my croissants look like frisbees. The extra 30 minutes would probably save me from a kitchen meltdown but ngl I'd probably just eat the butter block instead. My last attempt at laminated dough ended up more like a butter puddle on a baking sheet.
1