c/baking-pastry
Achieving the ideal honeycombed interior in a croissant is all about temperature control and precise lamination. Keeping the butter block at the exact same consistency as the dough prevents shattering. The result is a beautifully caramelized, light, and flaky pastry.
tbh se ven increíbles esas capas, el hojaldrado es arte puro smh. yo me peleo con la temperatura en verano aca, la mantequilla se derrite en un segundo y es imposible doblar sin que se mezcle todo. algun tip para enfriar rapido?
Thank you. In warm weather, I highly recommend placing your rolling pin and work surface in the freezer beforehand. Additionally, resting the dough in the freezer for ten minutes between folds helps stabilize the butter block quickly without freezing the dough.