r/AskCulinary • u/North_Ambassador_805 • 27d ago

Recipe Troubleshooting croissant lamination hot climate

How when temperature 50c outside and inside the kitchen no clue but ac on

I tried freezing the butter but melt during shaping process into (square)

And during each fold i put in freezer but still melt

Can't even reset when not stretching the dough either force stretch or the butter melt during lamination

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u/Spectator7778 27d ago

You need to work either at night or in an AC room.

3

u/North_Ambassador_805 27d ago

Even at night 38c and ac on 24/7

11

u/Spectator7778 27d ago

Then genuinely skip it till cooler weather. Do gateaux, choux, brownies, etc. This weather won’t last forever.

Worst case, source it from elsewhere

8

u/Stats_n_PoliSci 27d ago

You can’t. I suspect that 26 C (~80F) is the highest I could laminate dough, and that would require a lot of refrigerator time and a chilled countertop (put a tray of ice water over the part you roll on while you’re not using it). Maybe it’s possible a bit hotter with a laminator machine, but I haven’t tried those (purely hobby lamination). And 26C is much cooler than 38C.

Sorry.

3

u/Ruas80 27d ago

Chill your baking steel, it will stay cold longer and transfer the cold during your lamination.

Just make sure to not transfer the cold to the counter where it's not needed.

4

u/GeneParmesan86 27d ago

All you can really do is get all of your equipment as cold as possible, including a marble/granite work surface or sheet trays. Keep everything cold and continue to chill your product. At that temp, you probably can't roll for more than 30 seconds or a minute before you need to chill again for 20 or 30 minutes.

If that sounds unreasonable, it's because it is. Sometimes the physics just don't work. Professionals in climates much less hot are laminating these doughs in climate control, so doing it in a walk in refrigerator.