Tried freezing my butter for 15 minutes before laminating and the layers finally stopped tearing

Julia Walker · 2026-09-30T10:35:02.752685+00:00

I usually just chill it in the fridge but after 3 failed batches of croissants last month I gave the freezer a shot and the dough rolled out so much smoother. Has anyone else messed with freezing instead of the fridge for their butter block?

Vivisector

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Tried freezing my butter for 15 minutes before laminating and the layers finally stopped tearing | Bakers - Vivisector