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That time a customer told me my croissants were too greasy
A lady straight up said my croissants left oil on her napkin, so I switched from cheap margarine to actual European butter blocks. Anyone else get humbled by feedback like that and change their recipe?
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parkerbrown1d ago
Wait, didn't I read somewhere that European butter has a lower water content so it actually leaves less greasy residue? I remember a baker talking about how the cheap stuff with more water evaporates and leaves the fat behind on the napkin. Makes sense why she noticed. I switched to Kerrygold for my pie crusts after a similar thing, way less of that slick feel. Funny how one customer's complaint can completely change how you do things.
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gibson.avery1d ago
Yeah wait so the lower water content thing is real but it's actually the opposite for what you're saying lol. European butter has around 82-84% fat compared to American butter which is usually 80%. Less water means less steam and less spreading in baked goods, which is why pie crusts come out flakier. But for the greasy napkin thing, the higher fat content actually means more butterfat ends up on the napkin, not less. I ran into this with a croissant recipe once and had to look it up. Kerrygold is still great though, just a different science going on.
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charlescraig1d agoProlific Poster
Heard the same thing from a chef friend, totally made sense to me lol.
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