Croissant Butter

Discussion in 'Professional Pastry Chefs' started by Chefbutters1022, Mar 14, 2019.

  1. Chefbutters1022

    Chefbutters1022

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    Has anyone ever used a compound butter as their roll in for their croissants and/or danishes to flavor the dough?
     
  2. Seoul Food

    Seoul Food

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    While I'm sure it's possible I think you would be better served just brushing the top with a seasoned melted butter mixture. With all the folding and rolling I'm not sure it would work properly with added chunks of ingredients. Also if you have things like delicate herbs mixed in they may brown/burn on the outside while cooking.
     
  3. chefpeon

    chefpeon Kitchen Dork

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    I've never tried it, but I'm thinking if no one has tried it and posted positive results, then it's probably not a good idea. My thinking is that whatever you added to the butter, like an herb or spice, might end up being too overpowering when it's rolled in multiple layers.
     
  4. panini

    panini

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    You can certainly use compound butters for rolling into croissants.
    I've used slightly sugared blueberries to make violet croissants.
    You can use finely grated cheese.
    As chefpeon says, most fresh or dried herbs will usually turn black or dark.
    The flavors are pretty limitless. ground herbs like cinnamon, cardamom, etc. work well.
    On the savory side, we've made sesame, nori, bonito flakes.
    Years back my daily breakfast was a Cubano Croissant from Momofuku's. oh my! pulled pork,
    ham, accompaniments rolled inside croissant dough made with pickle compound butter.
     
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  5. chefpeon

    chefpeon Kitchen Dork

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    That’s really good to know @panini! Now I gotta try it!!!!
     
  6. dueh

    dueh

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    Love compound butter for laminated dough. I did a Pumpkin brioche feuilletee with a spiced butter, for fall two years ago. We also did a chipotle and garlic croissant dough that got filled with raspberry.

    The possibilities are endless!!
     
  7. Science27

    Science27

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    I made a black truffle and cognac compound butter and used that to laminate. Worked out great. In fact, my buddy loved it so much, he started using that recipe at Coi when he took over the chef position.
     
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  8. rpooley

    rpooley

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    Fascinating combo. Did the butter turn dark/black?
     
  9. alexenderthomas

    alexenderthomas

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    Technically, yes. You can use salted butter instead of unsalted butter if that's all you've got, especially if you're making something simple like cookies where the chemistry of adding salt in a specific amount and at a certain time won't terribly affect the outcome, unlike bread.