Croissant Butter Sheet - Laminating your Pastry
Debic Croissant Butter Sheet promises a consistently flaky and fragrant pastries for all your laminated dough creations.
It is made with 100% European milk which means your creation will have an excellent buttery aroma.
The butter is low in moisture which gives you a flaky pastry and longer shelf life.• Additionally, it has a high melting point which means you have a longer working window as the butter does not melt easily.
It is also highly flexible, making it very easy to laminate with doughs.
- Kitchen Knife
- Chiller
Let butter thaw completely before working to ensure optimal performance. Once thawed, do not refreeze. Optimum temperature to start working is between 15°C – 18°C.
Roll the dough with the butter inside to 7 mm thickness.
Fold the rolled-out dough four times. Work fast here to avoid handling the dough too often with your hands as it will transfer heat to the dough.
Rest in the fridge for 15 minutes. Roll the dough with the closed side towards you to 5 mm thickness. Dough is ready to be processed into pastry.
Cut away the ends of the dough.
Fold the rolled-out dough four times. Rest in the fridge for 15 minutes.
Face the closed side of the dough to the rollers and roll to 2 mm thickness.
Dough is ready to be fashioned into your pastry of choice. An extra tip is to make indentations of the number of folds on the dough so you can refer back after resting in the chiller.
