I've just started to dabble with croissants and puff pastry. I haven't gotten perfect results but so far, so good. I've used chefsteps croissant recipe for kouign amann and Bouchon's recipe for puff pastry. I have two problems that I think may be related.
I'm having trouble finding the perfect balance in cooling it in the refrigerator-too cool and the butter is too stiff, too warm and I'm afraid it will leak. Is this something I'll pick up as I practice it more?
The second problem is that sometimes the butter will leak a bit when I roll it out. I only have this problem on the bottom most layer where it meets the counter. Does this happen because it's too warm? If so, should I stick it back in the refrigerator and resume later?
Thanks for your help!
Submitted January 04, 2015 at 10:36PM by boomberrybella http://ift.tt/1Abeile AskCulinary
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