I made cornetti again. Cornetti are the Italian croissants. They are slightly different than the French cousins in the fact the dough is sweeter, more like brioche...
Compared to my last time, I only changed the butter. I was so happy the way the dough lamination was going. No leakage of butter, no broken dough. Easy to roll.
I made the dough yesterday night, left in the fridge overnight. Laminated with butter in the morning. 2 double turns with rest in between. Only thing different is the butter.
I thought I got decent feuillettage (English?) but in the oven they released so much butter, swimming in butter!
Last time I used Kerrygold which I thought had a lower melting point. This time, I'm not sure if I used Costco kirkland or Trader's Joe...disaster. Can anybody suggest a good butter for croissant in the US? I will also try to give more rest in between turns if that helps.
