Can you make croissants with compound butter?
Has anyone ever tried making croissants (or leavened puff pastry) with compound butter (e.g. basil butter, cinnamon butter)? Are there any practical issues with this? Will particles in the butter break the layers of dough? Will sugary butters burn before the dough is fully cooked?
Best Answer
I have made garlic-butter laminated savoury rolls, using roughly the same method as for croissants. It works reasonably well, but I have found that I need to grind the garlic pretty finely. If there are lumps they end up tearing the dough during the lamination. Another issue is that it's even more important to keep everything cold. I work on a chilled marble slab, and that works pretty well.
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Can you use compound butter for croissants?
I'm talking about compound butter croissants, where you mix aromatic ingredients into the butter. This recipe is for orange-sage butter croissants, but let your imagination run wild if you're interested in experimenting with compound butters (or simply omit the orange and sage if you'd prefer them plain).What butter is best for croissants?
The best butter for the home baker making croissants is slow-churned European style butter that contains at least 82% butterfat. This type of butter will contain less air and water which makes it more pliable and resistant to being absorbed in dough during lamination.Can I use butter compound for puff pastry?
If you're making puff pastry or croissants, make a compound butter to roll in instead of just plain butter. Imagine cinnamon puff pastry or cheese croissants.How do you make good butter for croissants?
What butter should I use? French boulangeries use butter that has a high fat content of 85 to 87 percent. For best results use quality butter with a high fat content and no additives or extra water. European style or imported butters can often be found in specialty grocery stores.Professional Baker Teaches You How To Make CROISSANTS!
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