Tried to make croissants for my mom's birthday, ended up with butter puddles

I was in my tiny kitchen in Portland last Saturday, thinking I could nail croissants from scratch after watching like 5 YouTube videos. The recipe said to keep the butter block at 60 degrees but my apartment was 75, so it started melting the second I rolled it out. I folded it three times but by the third turn the dough was this greasy mess with butter leaking everywhere. I stuck it in the fridge for an hour hoping it would firm up, but when I cut the shapes they just flattened into sad little butter pools on the baking sheet. They still tasted fine, like crispy buttery crackers, but they looked nothing like croissants. Has anyone else tried laminated dough in a hot kitchen and figured out a workaround?

2 comments

2 Comments

finley_bennett2821d ago

Once made puff pastry in a Miami July and ended up with soup.

skyler_mitchell21d ago

butter soup is still a vibe honestly. kitchen fail but respect the effort.