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Diagnose my croissant problem

For my first attempt at making homemade croissants, I used the Tartine recipe. Everything looked like it was working like it should until I started baking them. When I opened the oven to rotate the pans, there was a pool of butter on the bottom of the baking sheets that was frying the bottom of the croissants. My questions is, how do I keep butter from melting out of the croissants when they hit the oven?

It has been suggested I didn't laminate my dough correctly, but I followed the directions exactly with a ruler in hand. Also, my oven temperature is unreliable. According to my oven thermometer it can vary unpredictably from -50 to +75 degrees around the desired temperature.

Thanks!

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