Cool butter, cool headsThe weekends I tested this recipe temperatures were tepid—in the 40s and 50s during the day and the teens and 20s at night. Keeping the butter cool but not cold is crucial for successful lamination. But I’m not a pro, and you probably aren’t either, and this dough is wet enough that a little extra flour won’t hurt it. Photo by Joseph De Leo, Food Styling by Lillian Chou 2. Photo by Joseph De Leo, Food Styling by Lillian Chou
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