Puff Pastries in Hot Climates AskCulinary

Hello /r/AskCulinary this will be my first post here and please allow me to apologize for jumping straight into the question but first~ an introduction :D

Hi all I'm Shawn, from Malaysia. I've decided to open a restaurant here and having all my life only focused on everything non pastry and the last proper one I've made was back in school in the UK for a short bit (I wasn't in cul arts, I ran to the cul room after class to ask for pointers and lessons on pastries for a few weeks). So~ here's where the problem starts.

Having only made 3 successful Puffs I thought to myself hey I should work on those before I open my restaurant and not depend on my friend who's fully trained since school with all things flour. So I decided to give the good ol wellington a shot today. My puff pastry episodes ~ begins........ dammit...

Try #1 : It was 33 C at room temperature and the butter at first fold melted inside so I placed it back in the fridge no leaks. I proceeded to refrigerate it an hour after each turn. Turn 4, it was so runny after only taking it out for a minute or two. Refrigerator is working great at 1 C. A small piece caught the floured pin and boom it goes. Recyled and out came pigs in blanket in "puffs"

Try #2 : Got to 5 Turns. Increased fridge time to 2 hours. Melted right before the fold and tore up. Now I have awesome nutella and almonds "puffs"

Try #3 : Figured I'd drop the butter till I'm done kneading and relaxing it. Post kneading it was rougher than usual ignored it and thought it'd be better after 2 hours. Pulled out, hard and rough. Left it for a bit and started spreading the dough, plenty of cracks. Doesn't seem like it'd work so discarded it.

Try #4 : Added more water than previously with no better. Turned out well. Melted after a few turns (still refrigerated each turn) and caused the same thing all over again.

Question : How do I get that done without being in an air conditioned room? Am I doing something wrong? Do you have suggestions? Do you have harsh critics (bring it on. the more i learn the better). Would you like to add anything?

Thank You and sorry for the wall of text!

Submitted May 14, 2015 at 01:37AM by G-Merodach http://ift.tt/1E6dE4N AskCulinary