Had a batch of croissants collapse last week and I'm still mad about it

I've been making croissants for about 3 years now, but last Tuesday I pulled a tray out of the oven and they all looked like flat pancakes. The butter just leaked everywhere during baking. I think the issue was my dough temp got too warm while laminating, but man it was frustrating after 4 hours of work. Has anyone else dealt with butter blowout like this and figured out a fix?

3 comments

3 Comments

miller.eva6d ago

Oh man, that SUCKS! I had the SAME thing happen with my last batch and I was SO annoyed.

anna_craig6d ago

Does it ever feel like these little glitches keep stacking up until you're just done with the whole day? Like with @miller.eva, it's not just the batch, it's the time you wasted and all that stuff you had to throw out. You start thinking about it and then you realize your phone battery is dead and you spilled coffee on your shirt. It's like the universe just picks one day to throw all the annoyances at you at once.

matthew7036d ago

Yeah that whole day spiral thing is so real. I mean honestly once one thing goes wrong it feels like everything else just follows. What helped me was keeping a little backup batch of prepped stuff in the freezer for days like that. Just having something ready to grab takes the edge off the frustration when the universe decides to pile on. Not a perfect fix but it stops the whole day from feeling like a total loss.