@eirene_belle: You may have beginner’s luck, but don’t expect to get perfect croissants the first time you try it. My first time was a disaster. Today I will try to explain what you need to know about the butter you use for croissants. This is the most important ingredient for making french croissants. While there is a little butter incorporated into the dough (or detrempe), the bulk of the butter will be in the tourrage. Tourrage is the cold butter block that will be encased in the dough. ALWAYS use unsalted butter that is cold, and also preferably European butter. Avoid using salted butter, because salted butter has a more brittle texture and won’t give you great results. European butter is made with milk with a higher fat content, and is creamier than regular butter. Not only is it richer in taste, the higher fat content also plays an important role in making the butter pliable. Pliable butter will easily roll out with the dough, creating beautiful lamination in your dough. Regular butter from the supermarket has a lower fat content (about 11% or lower). This makes the butter more brittle and break in the dough, rather than being pliable.

Irene

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Wednesday 11 December 2024 21:15:44 GMT