Croissant

[Sussan Estela Olaya]

Hi Marzia.

Welcome to the Scoolinary community!

Butter leakage during croissant baking is usually caused by several factors:

1. Poor Lamination: If the butter is not properly incorporated between the layers of dough or if there are tears in the dough, it can seep out during baking.

2. Butter Temperature: If the butter was too soft during lamination, it won’t integrate well and will melt before the dough expands.

3. Overproofing: If croissants are proofed for too long, the dough structure weakens, making it easier for the butter to escape in the oven.

4. Oven Too Hot: Excessively high heat at the start of baking can cause the butter to melt before the dough can hold its shape.

5. Dough Thickness: If the dough is too thin in certain areas, the butter can leak through those spots.

To prevent this, make sure to work with butter that is cold but pliable, laminate carefully without tears, control proofing times, and bake at the right temperature (typically around 170°C).

Don’t get discouraged! We know that making croissants isn’t easy, but with a few adjustments, you’ll get there.

I hope this information helps!

Best regards.