Every time I make croissant. While I am folding the dough with a simple or double turn, I start to see the butter going outside of the dough and stick to the working surface.

Usually I make pierre herme recipes, and I let the dough rest between the folds in the fridge for 30 minutes.

The second problem is, always I cut my croissant as big as I can but the end product is like small ones.

The recipe says that I can get 12 large croissant, but I usually get 8 small ones.

Here is the recipe:

  • 500g flour
  • 12g yeast
  • 100g milk
  • 75g sugar
  • 12g salt
  • 35g butter
  • 145g water
  • 15g milk powder
  • 325g cold butter
  • 1 egg

The technique is in this link.

  • I assume they're denser than you'd expect as well?
    – Chris H
    Commented Jan 16, 2018 at 12:40
  • Yeah Exactly this what happened
    – alim1990
    Commented Jan 16, 2018 at 12:44
  • What's your location? From what I know, US-Butter has a higher water-content than European Butter! So that may actually be your issue.
    – Layna
    Commented Jan 16, 2018 at 14:07
  • Lebanon. We have danush lurpack butter
    – alim1990
    Commented Jan 16, 2018 at 16:48

1 Answer 1


Having some butter squidge out is par for the course. However, if this is more than can be folded back in (I've seen beautiful croissants from mis-shapen dough) then the question is: was your butter pliable or brittle? Brittle so that chunks fall out like ice sheets?

More pliable butter is achieved by adding 10% it's weight in flour (lower gluten variety).

Also 30min chilling is optimistic. Doable with a blast chiller and very cold tray. The whole 'tourieren' of 4X was done over several hours at my apprenticeship bakery. The later folds rested longer and longer.

Th final roll out for cutting too benefits from being relaxed enough to get a larger triangle cut that doesn't immediately shrink back.

  • Can you explain more about the final roll and how to cut without shrinking ?
    – alim1990
    Commented Jan 17, 2018 at 6:08
  • the final roll takes as long as it takes to gently stretch to the required flatness. Some guesswork involved in rolling a bit thinner to account for shrinkage -springing back- upon cutting. Again, some leeway: each triangle should weigh it's proportion of dough but 2cm longer/shorter is dealt with in the rolling up; a tug and more pressure vrs a loose roll up.
    – Pat Sommer
    Commented Jan 17, 2018 at 18:12
  • so after all, before the final roll, I will let it rest for more than 30 minutes (maybe for 2 hours) and the roll it as thin as possible (but not much), and then when cutting into triangles, the shrinkage will be less than usual
    – alim1990
    Commented Jan 18, 2018 at 6:13

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