Croissant baking

[Sussan Estela Olaya]

Hi Petya Tsankova.

Welcome to the Scoolinary community! Thank you for your question.

To prevent the butter from leaking out of the croissants during baking, I recommend following these tips:

Butter temperature: Make sure the butter is very cold before incorporating it into the dough, ideally between 14°C and 16°C (57°F – 61°F). If it’s too soft, it may leak out during baking.

Properly refrigerate the dough: After each folding step, it’s important to refrigerate the dough for 20-30 minutes. This helps keep the butter cold and firm. The dough should maintain a cool temperature of around 16°C – 19°C (60°F – 66°F) during lamination.

Avoid over-laminating: Make sure not to stretch the dough too thin. If the dough is too thin, the butter can break through and escape.

Oven temperature: Bake the croissants at the temperature specified in the recipe. Preheat the oven for about 20 minutes before baking to ensure the internal temperature of the oven is correct. When you are confident the oven is at the right temperature, it helps the dough rise quickly and form a crisp layer before the butter has a chance to leak out.

With these steps, your croissants should keep the butter inside during baking.

I hope this information is helpful.

Best regards.