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Temperature of Butter for Croissant Dough
Hello,
In Antonio Bachour’s instructional videos, he mentions that the dough’s temperature must be between 0 and 3 degrees Celcius for lamination.
What should the temperature of the rolled-out butter be?
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1 Reply
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Hi Plamena Petrova
For croissant dough, the temperature of the laminated butter should be in balance with the dough, ideally between 4 and 6 degrees Celsius.
This ensures that both the dough and the butter have a similar texture: the butter should be flexible yet firm, without breaking or melting during the lamination process. If the butter is too cold, it may crack; if it’s too warm, it can blend into the dough and lose the desired layers.
I hope this information is helpful.
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