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I tried making croissants with regular butter vs a high-fat European one
Honestly, I always used the cheap store brand butter for my laminated dough because, you know, butter is butter. Tbh, I did a side-by-side test last weekend. The first batch with my usual stuff was fine, but the layers were a bit soft and they didn't get that crazy flaky pull. The second batch, I used this 84% fat butter from a local shop. Ngl, the difference was huge. The dough was way easier to handle when cold, and the finished croissants had way more defined, shatter-y layers. It felt like the higher fat content just created more distinct sheets during the folds. Has anyone else made the switch and found it was a total game-changer for their viennoiserie?
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drew93424d ago
So is the higher fat content the only thing that matters, or does the butter's texture play a part too?
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Oh, the butter debate. I used to think the same, that it was all marketing. Then I tried a high fat butter for pie crust and it was like my rolling pin had been fighting me for years for no reason. The dough just stays firm and doesn't weep water the same way.
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the_alice24d ago
Yeah, the "doesn't weep water" part is key. That extra water in cheap butter just steams out and gums up the layers. Makes all that folding work pointless.
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