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croissant
“Instead of rolling the dough to a size of 30×50 cm after kneading, as instructed in the first step of the lesson, and then putting it in the freezer, can I roll the dough, add the butter, fold it for the first time, and then leave it in the freezer overnight? This way, it would save space in the freezer.”
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1 Reply
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Hi Nhật Nguyễn
The chef’s technique of rolling the dough into a 50×30 cm rectangle before freezing serves two important purposes: first, to relax the gluten so that the dough is easier to handle when incorporating the butter and performing the folds, and second, to ensure that the butter flavor remains fresh and does not become acidic. If you add the butter and complete the first fold before freezing, you could compromise both aspects. The dough may become stiffer and harder to work with once thawed, and prolonged freezing with the butter already incorporated could alter its flavor and texture.
Another option could be to refrigerate the dough instead of freezing it, as long as the resting time does not exceed 12-16 hours.
If freezer space is an issue, you could refrigerate the rolled-out dough instead of freezing it. Make sure to wrap it tightly in plastic to prevent it from drying out. Refrigeration allows the gluten to relax and preserves the butter’s flavor without it becoming acidic. However, it’s important not to exceed the 12-16 hour resting time in the refrigerator, as a longer time could negatively impact the dough’s texture and flavor.
That said, freezing is still the best option for longer pauses, as it ensures the butter stays fresh and the dough’s development is well-controlled. Alternatively, you could make only half the recipe, rolling the dough into a 35.5×21 cm rectangle (using 675 grams of croissant dough) and preparing a butter block (250 grams) measuring 21×21 cm.
This approach provides flexibility in the process without compromising the final result.
I hope this information is helpful.
Best regards.
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