Hey CHers, I did a search on Google and a search on Chowhound but wasn't really able to find any info, so sorry if this is a duplicate question.
Is there any way to save laminated croissant dough if one of the layers is too thin and the butter bursts out? By this I do not mean that it seeps out of one of the seams, but rather that it actually just comes through the flat surface of the dough.
It made me very sad. I basically unfolded my dough, flipped it, and re-folded it with the butter side in... Yes, it seems silly, but I couldn't bear the thought of just tossing out the dough I had been working on for 1.5 days already. I'll bake it and let you guys know the results... I'm not super hopeful.
Anyway, any thoughts?
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