Hi, Lisa. This one may be worth a trial run in a smaller batch at home. I assume you're working on a sheeter at the bakery? I think a compound butter is feasible, but you'll need to be pretty selective about how you're flavoring your detrempe. For instance, I've been making a salted maple butter that might be amazing in laminated dough. I'd lean toward things like spices (chai-spiced? cardamom?) or liquid flavorings that are pretty concentrated (I could see using some coconut flavor and coconut milk powder in the butter for a chocolate croissant). The key is not to compromise the suspension of water in the butter, which is what creates the steam for your lift. Higher fat butters aren't necessarily an advantage here, since they have less water and therefore will create less steam in the dough while it's baking. I've done chocolate croissant dough, adding cocoa powder to the butter, with good results. Herbs or things like olives or sun-dried tomatoes, which make a nice compound butter, are physically too lumpy and would mess up the whole sheeting process, possibly tearing or snagging as your build the dough. This is intriguing; let us know where you take it. Susan

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