Butter Leakage when baking

[Sussan ScoolinaryTeam]

Hi Pedro.

Welcome to the Scoolinary community, and thank you for your question.

The issue of butter leaking during croissant baking can be due to several factors related to laminating, temperature, and dough resting. Here are some solutions:

1. Cold and proper butter: Make sure to use high-quality butter with at least 82% fat content. Additionally, the butter should be cold, ideally between 14°C and 16°C (57°F to 61°F) when you incorporate it into the dough, and it is essential that it doesn’t melt during laminating.

2. Dough temperature: Keep the dough cold throughout the laminating process. If you notice that the butter is starting to soften, refrigerate the dough for about 20-30 minutes before continuing. This will prevent the butter from mixing with the dough, which could cause leaks during baking.

3. Proper resting: After laminating and shaping the croissants, let them rest in the refrigerator or a cool place before baking. This helps solidify the butter and prevents it from melting and leaking in the oven.

4. Baking at the right temperature: Baking croissants at too high or too low a temperature can cause the butter to melt too quickly or prevent the croissants from baking properly. Try baking at a temperature of 190-200°C (375-400°F), adjusting as needed based on your oven.

5. Proper laminating: Ensure that the folds are done correctly and that the butter is evenly distributed throughout the dough. Uneven folds can cause butter to leak.

Review these aspects in your process, and you should notice a significant improvement.

We hope this information is helpful.

Best regards.

[Cary B]

Hi Sussan. In Antonio Bachour’s course, he states 170c.

Why do you say 190 to 200c in temp?

It is very confusing when one temperature is shown, but a different temperature is mentioned, in this case by you.

[Sussan ScoolinaryTeam]

Hi Cary

Thank you for your question.

The student didn’t mention that their question was related to Chef Bachour’s course. On the platform, we also have another course with a different instructor where croissants are prepared using different methods, with varying oven times and temperatures. It could also be the student’s own recipe. Since we don’t have additional information about which course or recipe they are following, the answer I provided is based on general information, not specifically tied to any course unless the user/student mentions it in their question, the response will be based on the course they indicate.

Best regards.

[Cary B]

Hi Sussan.

Pedro mentioned the butter is melting out of the Croissant.

A lot of people have had trouble with butter melting out using Antonio’s recipe.

I think it’s safe to assume Pedro is using recipes from Scoolinary.

We need to know what recipe Pedro is following.

😁😁

[Pedro Koerich]

im using antony bachour recipe

[Pedro Koerich]

Hi Sussan, yeah i could notice that my butter and dough kind of mixed together. The butter quality was good, maybe my lamination is poor right now but thanks for the tips. I think this beautiful croissant need machinery to become really beautiful. Thanks for the answer

[Sussan ScoolinaryTeam]

Hi Pedro

I’m glad to hear that the information I sent was helpful to you. As a recommendation, you can follow the tips I gave you earlier and use the temperature suggested by the chef in the course as a guide. If you have any other questions about the courses, feel free to reach out.

Best regards.

[Hanan Alem]

I had the same problem 🥲

[Sussan ScoolinaryTeam]

Hi Hanan.

When en the butter leaks during the baking of croissants, it’s usually due to some common issues in the laminating or proofing process.

Here are a few quick solutions:

Butter temperature: Make sure the butter is cold but not too hard when incorporating it into the dough. If the butter is too soft, it will melt quickly and leak out. On the other hand, if it’s too hard, it might break during laminating.

Proper laminating: Try not to overwork the dough, as this can cause the butter to mix with the dough instead of forming layers. If possible, laminate in a cool environment and refrigerate the dough between folds if necessary.

Controlled proofing: Don’t overproof the croissants, as this can cause the butter to escape during baking. Also, ensure that the final proofing is done in a cool and controlled environment.

Baking at the right temperature: Preheat the oven properly so the croissants bake evenly and develop a crust quickly, which will help seal the butter inside.

If you can address these aspects, you should notice an improvement in butter retention in your croissants.

[Sol Damiani]

Hey there Chef Pedro!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

I hope Sussan’s answer helped you. Please let us know if it did. Were you referring to Bachour’s Course?

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