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  Butter leaking out before baking the croissant

  Posted by Kate Mediana on January 30, 2024 at 10:52

  Any tips on how do I prevent the butter from leaking out of my croissant while proofing?

  Sussan ScoolinaryTeam replied 10 months ago 4 Members · 3 Replies
• 3 Replies

• 

  Cary B

  Member

  January 30, 2024 at 12:01

  Hi Kate.

  It’s because your dough became warm as you were laminating it.

  Try to keep it cold. If you have trouble keeping it cold as you roll the dough, pop it back to the fridge for 10 minutes.

  How do you prove your Croissant?

  What are the conditions?

  😁

  • 

    Sol Damiani

    Administrator

    January 30, 2024 at 12:42

    Thanks @cary-burnett 🙌

    Don’t give up @katemediana26gmail-com 💪 do you have any other recommendation for Kate, @sussan_scoolinaryteam ?

• 

  Sussan ScoolinaryTeam

  Administrator

  January 30, 2024 at 13:10

  Hi Kate

  The dough to be laminated must be between approximately 15°C and 16°C and the butter must be between 14°C and 16°C, this will prevent the butter from leaking out when laminating and later during baking.

  As our colleague advises you, if the dough gets hot you should put it in the refrigerator for a few minutes so that it cools down and you can continue working.

  Greetings.

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