the_claire•2d agoMost Upvoted

Butter vs margarine in croissants is not even close after 6 tries

Used margarine twice for speed and got flat sad layers then went back to Kerrygold butter and got that crisp flaky rise every time, has anyone else found one fat source just doesn't work for laminated dough?

3 comments

3 Comments

taylorshah2d ago

Margarine in croissants is basically a crime against pastry. Tried it once myself and ended up with what looked like flattened cardboard. Kerrygold is where it's at for that golden crispness. Margarine just doesn't have the same water content as butter, so the layers give up on you. Butter's the real MVP for getting that perfect crunch.

phoenix2462d ago

Hard agree, butter all the way lmao.

cole_baker2d ago

lol "flattened cardboard" is the perfect way to describe it, I read somewhere that the water content difference is exactly why butter wins. Margarine just cant do the same thing for pastry layers.