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Home Cooking

Can this croissant dough be salvaged?

calliope8 | Oct 10, 201906:59 PM     7

I was attempting blueberry croissants and tried a new butter folding in method. Frankly I do think the recipe is partly to blame as it cautioned greatly against overmixing the dough but I think it then wound up too underdeveloped. I should have trusted my instincts. Main problem: a lot of butter has broken through the dough. So much so that it can't be patched (I tried to patch the first holes but the next roll all heck broke loose) nor flipped and folded in. I fear it is unsalvageable but would like to make *something* out of it, if not croissants. One idea I had was to make a bit more dough, roll it thin and try to envelope the mess. Any thoughts?
I know what I would do differently next time bit am just hoping I don't have to toss this dough.

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