r/oddlysatisfying • u/russell_m • Oct 04 '24

The layers in my croissant dough.

Post image
9.7k Upvotes

99% Upvoted

64 comments sorted by

648

u/Meecus570 Oct 04 '24

That is an ungodly amount of butter.

Sign me up!

272

u/russell_m Oct 04 '24

Not pictured is the butter also mixed into the dough itself. I've quick mafs out before and besides what melts off during the bake, there's a good 2-2.5oz per croissant.

49

u/MarathonHampster Oct 04 '24

Do you collect what melts off in the bake for reuse?

110

u/russell_m Oct 04 '24

Not for croissants but yeah, it goes into a pot and is used in other applications.

-189

u/pooporgy69 Oct 05 '24

Does "other applications" include sexy time?

101

u/TheConeIsReturned Oct 05 '24

Porn-brained loser

-118

u/pooporgy69 Oct 05 '24

Ok, no sexy time 😞

6

u/ChiggaOG Oct 04 '24

Not enough butter for some hot air fried dough.

176

u/SlaughterMinusS Oct 04 '24

I know nothing of baking besides what I have seen on the Great British Baking Show, and I think Paul would approve of those layers.

44

u/192 Oct 04 '24

As long as you don't over-proof or under- cook, or under- proof an over- cook. Or any other combination of those.

16

u/Meecus570 Oct 05 '24

What's the over-under on accidentally over/under and/or cooking/proofing?

8

u/Kroliczek_i_myszka Oct 05 '24

Straight to jail

13

u/russell_m Oct 04 '24

Thanks! Excited for this season as usual.

2

u/a-dub713 Oct 05 '24

Mary Berry voice: “the lehhhhss”

63

u/doomduck_mcINTJ Oct 04 '24

mmmmmmm, laminated

63

u/HaveTPforbunghole Oct 04 '24

I want to see the final product

228

u/russell_m Oct 04 '24

A few for ya! My take on a chocolatine, shaved tri-tip / red onion / gruyere, and then classics.

66

u/Sell_Canada Oct 04 '24

Holy hell those look amazing. I've made croissants twice before, and (to my standards) have failed twice lol.

10

u/DrJennaa Oct 05 '24

Oh yum … Uber eats will not bring me that , damn

8

u/OrphisFlo Oct 05 '24

You should try to make Kouign-amann with your dough too next time!

Same dough process, but you make squares, cover them in sugar both sides and put them in a muffin tin, with corners folded up and inside.

2

u/ItsSchmidtyC Oct 06 '24

Obviously I get it if you don't wanna doxx yourself, but a man needs a bakery name

1

u/russell_m Oct 06 '24

Were in Carlsbad, California!

-2

u/renegadereplicant Oct 05 '24

it's pain au chocolat not chocolatine!

13

u/russell_m Oct 05 '24

Different areas of France use different terms. C'est la vie!

4

u/magiqmen Oct 05 '24

Who downvoted him ? He's right it's PAIN AU CHOCOLAT

1

u/mayhemtime Oct 05 '24

Be careful, you might end up shot saying such ridiculous things https://www.legorafi.fr/2013/03/20/toulouse-il-se-fait-abattre-de-46-balles-dans-le-corps-pour-avoir-demande-un-pain-au-chocolat/

1

u/magiqmen Oct 06 '24

I don't know if you linked that as a joke but legorafi is a parodic news website everything article is fake

1

u/mayhemtime Oct 07 '24

Lol i know, I live in Toulouse

15

u/particleacclr8r Oct 04 '24

Nah, that's plywood.

11

u/fantumn Oct 05 '24

Looks like Baltic Birch plywood, so evenly rolled out

9

u/UpdootDaSnootBoop Oct 04 '24

Ogres are like croissant dough

6

u/Commercial_Wasabi_86 Oct 05 '24

Do you have a laminator or was this by hand?!

11

u/russell_m Oct 05 '24

We do use a sheeter, yeah. I make roughly 300 croissants a week out of 12 bundles of dough. Still enveloped and turned by hand but the layers are rolled out utilizing the sheeter.

6

u/Commercial_Wasabi_86 Oct 05 '24

Still very satisfying. I would have serious health problems if I had access to 300 croissants a week 🤤

4

u/elrompecabezas Oct 04 '24

Very perfect

10

u/agentmalarkey Oct 05 '24 edited Oct 05 '24

now that you have shared this on the internet, you owe every one of us a croissant

5

u/5aur1an Oct 04 '24

Perfect! Let me know when they are out of the oven!

3

u/the-real-narnia Oct 04 '24

Thought this said "lawyers ", was very confused

2

u/M-Everly Oct 04 '24

OOF i like

2

u/ananzabonanza Oct 04 '24

Mesmerizing

2

u/TNerdy Oct 04 '24

Yes please

2

u/Puzzleheaded-Phase70 Oct 04 '24

It's like looking at a pile of donkeys and ogres, but in a delicious way

2

u/dadydaycare Oct 05 '24

I appreciate the laminar flow of that dough

2

u/trkyN3St3w Oct 05 '24

That is the sexiest pile of dough i have ever seen.

2

u/myspacetomtop5 Oct 05 '24

Yo ruff puff? Beautiful lamination

2

u/poormansnormal Oct 06 '24

DOOOOOD

That is outstanding.

1

u/TheeStormFather Oct 05 '24

That’s dough nuts!

1

u/ArnoVictoDorian Oct 05 '24

Where's the end result ?

2

u/russell_m Oct 05 '24

Posted a few here.

1

u/ArnoVictoDorian Oct 06 '24

Oh hell yeah, they look awesome ! Thanks man, and good job.

1

u/[deleted] Oct 05 '24

Layer upon layer upon layer

1

u/fortuner-eu Oct 05 '24

😯 Looks like wood… 🤔

1

u/sjaakarie Oct 05 '24

How many layers should there be at least? according to French tradition, I’ve heard this before but don’t know if it’s nonsense or not?

1

u/fixingshitiswhatido Oct 05 '24

Thought it was plywood!

1

u/Gingersoulbox Oct 05 '24

Do you use real butter?

2

u/russell_m Oct 05 '24

We use 84% butterfat butter imported from Normandy.

1

u/EvilGoblinFairy Oct 05 '24

Thought that was books

1

u/TBurkeulosis Oct 05 '24

Plywoodough