Jess

November 26, 2018 at 11:43am

Thanks for this great tutorial! When I have made Bakers' Croissants in the past, I have had the problem of the butter pushing through the dough when I roll it. How thick is the dough supposed to be before you place the initial butter square? How rigid is the butter square supposed to be? Other thoughts on how to keep the dough and butter layers separate? Thanks!
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