Butter Selection

Selecting the right butter is a crucial factor in successful croissant lamination. Professional butter sheets are specifically designed for this purpose, offering the ideal balance of butterfat and pliability. If you can get your hands on professional butter sheets such as Plugrá European-Style Butter, President Professional Butter, Elle & Vire Extra Dry Butter Sheets, Corman Patisserie Butter Sheets, Lescure Butter Sheets, or Beurremont Butter, you will find the lamination process much smoother and more consistent. These butters are made to withstand the rigors of lamination, maintaining their structure and flexibility even through multiple folds.

If professional butter sheets are not available, your next best option is to look for a higher fat butter with a butterfat content of 82-84%. The higher fat content ensures better plasticity, meaning the butter will stretch and fold without breaking. Not all butters are created equal due to the type of fats they contain, which ultimately affects their flexibility. Most grocery store butters, especially lower fat varieties, will seize and crack during lamination, making the process much more difficult and leading to subpar results.

Temperature Considerations

The temperature of the butter is also key. Some high-fat butters are pliable and ready to work with right out of the fridge, while others need to be warmed slightly to achieve the right consistency. Ideally, the butter should be cold but flexible, able to bend without cracking.

One useful tip is to beat cold butter with a rolling pin between two Silpats (or parchment, though it is more prone to tearing) to make it more pliable without over-warming. This method helps to soften the butter just enough to be workable while keeping it cold enough to maintain its integrity during lamination. Once softened, use a bench scraper to smooth and shape your butter block or run it through a sheeter if available. The butter should be firm yet able to flex without cracking.

Factors Affecting Butter Pliability

The pliability of butter is influenced by several factors, including the type of cattle, their diet, and the churning and processing methods used. Butter from cattle that are grass-fed tends to have a different fat composition compared to butter from grain-fed cattle, which can affect how it behaves during lamination. Grass-fed butter often has a higher concentration of beneficial fats, making it more pliable and suitable for lamination.

Additionally, the churning process and how the butter is handled during production can significantly impact its texture and workability. Butter that is churned and processed carefully to retain a higher fat content and lower moisture content will generally perform better in lamination, offering the flexibility needed to create those perfect, flaky layers.

Dealing with Lower Butterfat Butter

If you must use lower butterfat butter, one method to improve its workability is to place cold butter in a mixer with the paddle attachment and mix on low speed to force out some of the excess water. Afterward, dry the butter with paper towels to remove the expelled moisture. This process can help mimic the properties of higher-fat butter by reducing the water content, though it is not as effective as using a naturally high-fat butter.

Another approach is to add a small amount of flour to the butter to help stabilize it. This technique involves kneading a bit of flour into the butter until it becomes more workable. However, this method is not preferred as it can slightly alter the texture and flavor of the croissant dough. It should only be used when suitable high-fat butter cannot be found.

By selecting the right butter and ensuring it is at the optimal temperature and consistency, you will significantly improve your chances of achieving perfect lamination. Proper butter selection and handling are foundational to producing light, flaky croissants with beautifully defined layers. Remember, the key to successful lamination lies in the quality and treatment of your butter.