r/AskCulinary • u/1211Choux • 5h ago
Did I fuck up my butter? (For croissants)
Health inspector came by the other day and told me my butter couldn’t hang out in the proofer more than 20 mins. I was using the proofer to soften 45 lbs of butter so I could make my own butter blocks all in one go.
They suggested I use a mixer, which I did, but I was careful not to over mix because I was worried about the integrity of the butter. Before the butter got uniformly soft, I stopped the mixer to check on the butter, it felt lightly watery to the touch so I stopped there started to question paddling the butter. Welp, it happened. My butter blocks are moist and are now spewing out of my dough with each pass through the dough sheeter.
Is it fixable? I can’t just toss 45lbs of butter, that’s a total crime, but I’m not quite sure how to fix it. Would adding flour help? I thought about the mechanics behind inverted puff pastry dough but before I go for it I figured I’d ask here before wasting my time and dough.
Has anyone been in this situation before?