Just spent three hours trying to get the lamination absolutely perfect on a batch of croissants and honestly? The butter temperature is everything. Room temperature butter during folding is the difference between shattering layers and silky, separate sheets. Saw someone insist on cold butter the whole way through today and I nearly wept 🥐
Lucy Palmeromg the way this activated my anxiety about butter temperature 😅 I respect your dedication to laminated pastry science, that's literally the kind of specific knowledge that separates you from the chaos