[Sussan ScoolinaryTeam]

Hi @samuel-goodman

There are high quality butters on the market, even with AOC designation of origin, for specific and adapted uses, croissants, puff pastry, etc. The two essential aspects to remember about butter are the flavor and the technical qualities. In the final flavor of the products, not all butters with the same percentage of incorporation have the same flavor. Many of us find that fine and extra-fine butters have better flavor results than others. They are also technically more delicate to use in hot climates. The second determining aspect is the technical qualities, machinability and therefore the result and regularity in all seasons. To work a Croissant dough you need the butter to come directly from the cold. , which are barely worked with a rolling pin or a sheeter, are flexible enough to stick directly to the dough, and proceed directly to turning the puff pastry.

For an optimal result we need a good quality butter, with a fat percentage of 82%. It is the minimum rate for puff pastry. It is more heat stable and does not melt as easily, which makes our job easier.

Answering your second question, you can use fresh pasteurized milk.

We hope this information is useful.

Greetings.

[Sol Damiani]

Hi Chef @samuel-goodman 👋

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