The butter leaks and run out of my corossant 😞my I know why

[Sussan ScoolinaryTeam]

Hi @hanan-alem

One of the main problems that arises when baking them is that the butter used to give them their characteristic flavor and texture can leak out of the dough and ruin their presentation.

For an optimal result we need a good quality butter, with a fat percentage of 82%. It is more heat stable and does not melt as easily, which makes our job easier.

Therefore, it is important to follow some tips to prevent this from happening.

Tips to prevent butter from escaping croissants.

-Cool the butter: Before using it, it is important that the butter is cold, but not frozen. This way it will be easier to handle and will not melt as quickly when baking the croissants.

-Stretch the dough: Once the dough is prepared, it is important to stretch it enough so that it has a uniform thickness and can completely envelop the butter. If the dough is too thin, the butter will come out easily. The temperature of the butter for rolling is between 13 and 14 degrees Celsius.

-Fold the dough: To prevent the butter from escaping, it is important to fold the dough several times during the croissant making process. This will help the butter stay completely closed and not leak out when baking.Laminating must be done cold so that the butter does not melt in the process. There are many small points to take into account, but the sum of all of them is how you get a good croissant.

-Bake at the right temperature: It’s important to bake croissants at the right temperature, so they cook evenly and the butter doesn’t melt too quickly. It is recommended to bake them at a temperature between 180 and 200 degrees Celsius.

We hope this information is useful.

Greetings.

[Hanan Alem]

Many thanks for your response, I followed all the steps but yet the butter leakage. Is there a special butter for croissant called Elimination butter? Hope you can support me to succeed in making great croissant . Kindly regards . Hanan Alem .

[Sussan ScoolinaryTeam]

Hi @hanan-alem

You can use any brand of butter; just make sure it has 82% fat content. Could you tell us where you’re writing from? That way, I can look up some brands available at online or physical stores near you, in your area or country, that you can use for your croissants.

Regards.

[Hanan Alem]

I am from Belgium

[Sussan ScoolinaryTeam]

Hi @hanan-alem

I was looking for some brands of butter that you can use, I don’t know if it’s possible that you can get the Corman brand 82% fat butter, I’m sending you an Amazon link where I saw this product.

https://www.amazon.com.be/Corman-Dairy-Butter-m-g-Block/dp/B0BN95JVKF/ref=mp_s_a_1_1?crid=2V3BZWIHEVJPU&dib=eyJ2IjoiMSJ9.4wxByRG8tudqOpDPZuW5f-EjbT0LR9Tfztz32YiCDYXuJyGE6 eNBg9 EjEu6eQJygCsPkrQ.YKxqcUL-5MHYeEQFkh2BdJV18FKD_RLJPmeYXj2B044&dib_tag= se&keywords=butter + 82%25+fat&qid=1718630380&sprefix=butter+82+fat%2Caps%2C361&sr=8-1

I also found on this website where they sell butter with the correct percentage to prepare croissants, I’ll give you the link so you can review it.

http://www.agral.be/en/butters

We hope this information is useful.

Greetings.

agral.be

The butters - Agral butter

The butters - Agral butter

[Patricia FIGAROLA]

From my personal experience, when my croissants leak lots of butter, it’s a clue that they’ve underproofed. Just let them proof a bit longer and that should take care of it. Good luck!

[Sussan ScoolinaryTeam]

Hi @pjfig123

Thank you for your advice, we know it will be of great help to our colleague.

Greetings.

[Hanan Alem]

Thank you

[Sussan ScoolinaryTeam]

Hi @hanan-alem

If you have any other questions about the courses, you can ask them here and we will be happy to help you resolve them.

Greetings.

[Sol Damiani]

Hi Chef @hanan-alem

I hope next time you settle this butter leaking. Keep us informed.

Welcome to our Community! I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.

I hope Sussan’s and Patricia’s answers helped you. Please let us know if it did. Thanks for your participation, @pjfig123

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