🧈 Tuesday Tip: Buy the right butter before Saturday

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If you do one thing to prep for this weekend's croissants, make it this. Get good butter.

Here's why it matters more than usual. Croissants live or die on the butter staying in distinct layers inside the dough. Higher-fat butter, the European style at 82 to 84% fat, bends when it's cold instead of cracking. That's exactly what you want when you're rolling it through the dough.

Standard American butter sits around 80% fat with a little more water in it, so it cracks and leaks more easily. You can still bake with it, you just have to work cooler and gentler.

What to look for on the label:

🧈 "European style" or a fat percentage of 82% or higher

🧈 Unsalted, so you control the salt (𝘐 𝘩𝘢𝘷𝘦 𝘵𝘰 𝘴𝘢𝘺 𝘵𝘩𝘢𝘵 𝘣𝘶𝘵 𝘐 𝘱𝘳𝘦𝘧𝘦𝘳 𝘴𝘢𝘭𝘵𝘦𝘥)

🧈 Brands like Plugrá, Kerrygold, or any store brand that lists the fat content

Grab it now so it's chilling and ready when we start folding Saturday morning.

Henry ⭐🔥

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🧈 Tuesday Tip: Buy the right butter before Saturday