Visited a French bakery in Brooklyn last week and figured out why my croissants never turn out right

So I went to this tiny spot called Maison du Pain in Williamsburg on Saturday. The baker let me peek in the back and showed me how they laminate their dough. Turns out I've been using way too much butter in my layers and not letting the dough rest enough between folds. He said they use just enough butter to coat each layer thin, not glob it on like I do lol. He also said they rest the dough in the fridge for a full 45 minutes between each turn. I usually rush it in 20 minutes and wonder why my layers smear together. Has anyone else tried a longer rest time and seen better results?

2 comments

2 Comments

wendy67415d ago

OH WOW this is EXACTLY what I needed to see! I had the SAME issue for years until I finally forced myself to try the longer rest. My croissants used to turn out greasy and flat no matter what. I stuck to the fridge rest for 45 minutes minimum between each fold and it made a HUGE difference. The layers actually separate now instead of turning into a butter puddle.

hall.ruby14d agoProlific Poster

Totally agree with @wendy674 on that fridge rest, it's a game-changer for sure.