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Honeycomb in croissant
I have a problem with the honeycomb in the croissants. I followed all of Chef Antonio’s instructions with the butter in the refrigerator at a temperature of 2°C and the croissant dough also in the same refrigerator and at the same temperature. During lamination, I feel that the butter is breaking and this is the reason why I do not get the honeycomb as it should be. Butter temperature and dough temperature Note: Use Elleetvire butter
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2 Replies
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The recipe indicates taking the dough 1 hour before from the freezer so that it rests and then working it.
If the dough and butter are at 2° it will be impossible to work.
After 1 hour at room temperature the dough should have a temperature between 19° and 20° Celsius.
So when we get ready to laminate, the butter must be cold, but it must be malleable. That is, we can bend it without breaking it. The temperature of the butter should be around 12º-16ºC. If it is too cold it will crack inside the dough and we will not obtain good results.
We hope this information is useful.
Greetings.
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