Croissants by Crafty2 - Making the Butter Block (Beuragge)

By RoketJSquerl

Ingredients

• For the Butter Block (Beuragge):
• 1 1/4 pound (567 grams) of quality unsalted butter

Preparation

Step 1

For the Butter Block:

In the mixer bowl fitted with the paddle attachment, cream the butter on speed 2 until it has softened and no longer clings to the paddle. Mix for about 1 minute. The butter should be smooth.

Prepare a piece of parchment paper for the butter by folding an 18" x 24" (45.7 cm x 61 cm) piece of parchment paper in half. The result is an 18" x 12" (45.7 cm x 30.5 cm) rectangle. Measure 4" (10.2 cm) from the length’s sides and fold them in for a 10" x 12" (25.4 cm x 30.5 cm) rectangle. Make one more fold 2" (5.1 cm) from the end opposite the original fold and you should have a perfect 10" (25.4 cm) square. Unfold
everything and see two center squares with folds that you can roll your butter into.

Scrape the butter evenly onto one of the 10" (25.4 cm) squares and refold the paper along your previous creases, sandwiching the butter inside. With a rolling pin, roll the butter into the folds so it shapes into a
perfect 10" (25.4 cm) square.

Place the butter block in the refrigerator while you are making the dough.

Notes: The butter for croissants needs to not be too warm nor too cold. If it is too warm it will seep out of the dough when the dough is rolled out. Conversely, if it is too cold it will shatter in the dough when the dough is rolled out. The butter is the perfect temperature when
the butter packet can be rolled on the edge of the counter without cracking.

It should also not appear too soft. If it does just put it back in the refrigerator for a few minutes.