Each one of us must have tried the delicious and flaky croissants. But have you ever considered cooking them on your own? If not, then this blog post is solely dedicated to you.

Which kind of butter should you be using?

As we know, there are so many kinds of butter available in the market. But not every butter is suitable to be put in the croissants. You should use butter which has the following features:

• High-fat content
• No use of the additives
• No extra water

Which flour will help you with the best results?

The pastry flour should be used for the production of the croissants which may have both a light and delicate texture. But if your requirements are slightly different and you want to have a croissant that is chewier and sturdy, then you should consider the Bread flour or the All-purpose flour.

What about the yeast?

You can make use of either or both the yeasts. If you are considering using the fresh yeast instated of the dry, then note down the following proportion:

For every one gram of fresh yeast, you need to use only half a gram of the dry yeast.

Which is the ideal size for butter blocking?

This question does not have an answer since the precise measurement is there. Whatever size you are taking into account as per your specifications, you have to make sure that the detrempe is not rolled extremely thin. The block of the butter must be in the correct proportions and these should not be rolled with the consistent thickness consecutively.

Usually, the apprentices are trained with the two methods to make the butter block. One such method is present below:

• In this method, you are supposed to prepare the detrempe and make it rolled out to a long rectangle.
• After that, you are supposed to cover approximately ⅔ of the detrempe.
• Now the butter should be rolled out with extreme evenness.
• Now the ⅔ of the detrempe is supposed to be filled with butter.
• Now perfectly close the sides of the dough.

What if the butter keeps on squishing when you are rolling?

This happens if you have not given a desirable time to the paton to rest. Or if the temperature of the butter has escalated, then it can surely escape while rolling.

Important TIP

Make sure to dust the rolling surface with dry flour. It will prevent the detrempe from sticking.

Also do not continue with the warm dough. If its temperature is extremely escalated then make sure you are putting it in the fridge for a few minutes.

What if the dough comes out to be having little lumps of butter in it?

This thing can only happen if you have rolled out the butter when it was extremely cold.

TIP TO MEND

You can still improve it by letting the paton rest at room temperature which will raise the temperature of butter making it melt.