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TIL bakers butter and regular butter behave totally different in laminated dough
Was chatting with a pastry chef named Dana at a farmer's market in Denver last weekend. She said bakers butter has a higher fat content like 84% vs the regular 80% you find at the store. That tiny difference stopped my croissants from turning into greasy puddles. Anyone else run into this or just use whatever butter is on sale?
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jake19118d ago
Hang on, is a 4% difference in fat content REALLY the make or break for your croissants? I've used the cheap store brand butter at like 79% and my laminations turned out fine. Sure, maybe they weren't perfect bakery quality but they were flaky and didn't pool oil in the pan. I think people get way too wrapped up in this stuff. It probably matters more for your technique and how cold your kitchen is than the exact number on the butter wrapper.
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henry_palmer2418d ago
Hard disagree @jake191, that 4% is EVERYTHING for lamination. You're basically making pastry with watered down glue at 79%.
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elliot_grant3817d ago
Did your grandma ever tell you butter straight from the fridge works best or is that just my family?
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