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Heard a pro say to rest croissant dough overnight, game changer
Tbh I was at a baking class in Austin last month and the instructor mentioned letting croissant dough rest in the fridge for 18 hours before laminating. I always rushed it the same day, so I tried it with my Sunday batch. The layers came out way more defined and the butter didn't leak at all. Has anyone else found that longer cold rest fixes their lamination issues, or is it just me?
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samk7711d ago
Man I feel this so hard. I used to get so frustrated with butter squeezing out everywhere and flat layers, but once I started doing the overnight rest it was like night and day. Totally feel your pain on rushing it, I did the same thing for way too long.
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