Picked salted butter over unsalted for my croissants last weekend

Figured I'd just adjust the salt in the recipe but ended up with dense layers that tasted more like pretzels than pastry, so now I'm wondering if anyone else has ruined a batch by switching fats without testing it first.

3 comments

3 Comments

linda65829d ago

Oh honey, that's the butter's water content not the salt that did you in.

willow_ellis29d ago

Water content varies by brand too. Salt isn't the only variable here.

noahjenkins29d ago

Wait, so you're telling me the salt wasn't even the main problem here? That makes way too much sense now. @linda658 dropping knowledge bombs on us. I've done the exact same thing with salted butter before, and my croissants came out with that weird dense chew that just felt wrong. The water in the butter really does mess with the whole lamination thing, doesn't it? Next time I'm just gonna buy the unsalted and add my own salt like a normal person instead of trying to be clever. Lesson learned the hard way, but hey, at least they tasted sorta like pretzels so it wasn't a total loss.