H3art of the Home

How to create a butter block

Mastering the art of lamination: Building the butter block may seem like a mountain of steps, but it’s the cornerstone of creating those divine layers and a stunning crumb. When it comes to this, you simply can’t wing it without measuring, precision is everything!

---

Update! I have since released my Master Croissant Recipe and guide! Click below to get it!

H3art of the Homes Croissant Recipe & masterclass guide

---

Items Needed:

• Rolling pin
• Parchment sheet approximately 24” inches length, depending on the size needed for your block
  • Example
    • An 8” butter block will need 24” (you’re folding it in 3rds, so 8×3=24)
    • A 7” butter block will need 21” (you’re folding it in 3rds, so 7×3=24)
• Ruler
• Butter (see below for information)

• Pull out about 24” sheet of parchment. Or the specific inch length you need!
  • Remember it’s… total block size(ex 8”) x 3= your parchment sheet length
• Use your ruler to make the measurements and fold. (See pictures below)

– Start rolling out your butter using gentle pressure.

– Push butter out to the edges and then corners; rotating as you go.

You Should Not Beat Your Butter Block!
When making croissants, the butter block (or slab) is critical to achieving those beautiful, flaky layers. Here’s why you should never beat or mistreat your butter block:

1. Damages butter’s crystal structure, leading to uneven lamination
2. Creates cracks and tears in the parchment, causing you to have to restart.
3. Inconsistent butter thickness results in irregular layers
4. Melts butter from friction heat, compromising the cool temperature needed
5. Weakens butter’s ability to create steam pockets during baking

Instead of beating your butter, you should:

• Gently shape it while properly tempered (cool but pliable)
• Use even pressure when rolling
• Maintain cold temperature throughout the process
• Create a smooth, uniform butter block for consistent lamination. Push butter out to the edges and then corners; rotating as you go.

The perfect croissant relies on intact, evenly distributed sheets of butter between dough layers. When butter is properly handled, it creates steam during baking that pushes the dough layers apart, resulting in that signature honeycomb structure.

Check out the full video here with detailed instructions.

Check out the butter block video here

Let’s talk about butter

You want to go with a high butterfat butter. Looking for at least 82% and as high as 85%. some of my favorites are Plugra, President, Kirkland New Zealand GrassFed and Kerrigold. With Unsalted Kerrigold being number one to work with so far!

I’ve used both salted and unsalted butter.(majority of the pictures on my blog were made using salted butter) but incase you’re wondering why unsalted is recommended…

1. Texture- Unsalted butter typically has a lower water content compared to salted butter. This contributes to the croissant’s characteristic flakiness and lightness. More moisture means higher chance of gluten forming

2. Consistency- The consistency of unsalted butter is usually more uniform. Salted butter’s salt content can vary between brands, affecting the dough’s consistency and, ultimately, the croissant’s texture.

3. Freshness- Unsalted butter is generally fresher than salted butter. The salt in butter acts as a preservative, allowing salted butter to sit longer before use. Unsalted butter, without this preservative, tends to be fresher, which is preferable for pastry-making.

Class dismissed! See you next week for locking in your butter block.

Check out how to lock in your butter block here.

Watch me create a butter block here