The demo kitchen at the county fair gave me some serious dough envy

I went to the county fair in Des Moines last Saturday and watched this woman do a laminated pastry demo. She got like 27 layers on her croissant dough and it took her maybe 40 minutes total. Meanwhile I've been trying for 3 months and my butter keeps breaking through or the layers just stick together. Her trick was chilling the butter block the exact same time as the dough, which I never do. Has anyone else tried matching the temps like that or is it just me?

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robert_smith3617d ago

27 layers in 40 minutes is basically a magic trick though, that lady has probably done it a thousand times. Matching the butter temp to the dough helps for sure, but it's not the whole answer. I found my real problem was rolling too hard and fast, which shoves the butter through the layers no matter what temp the dough is at. Slow, gentle rolls with a lighter touch did way more for me than the temperature trick ever did.