Cold butter for croissants? I was wrong for two years

I always chilled my butter blocks before laminating, thinking it kept the layers crisp. Problem was, my croissants kept cracking and the butter would shatter into chunks. After 6 failed batches in a row, a guy at the local baking supply shop told me to let the butter sit at 60 degrees for 20 minutes before rolling. I thought he was nuts. Tried it anyway last Sunday and the dough folded like a dream, no cracks, even layers. The butter smeared evenly instead of breaking. Made 18 croissants and they all puffed up perfect. Has anyone else had better luck with slightly warmer butter, or is my kitchen just too cold normally?

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beth_reed20d ago

Tbh that baking supply guy sounds like he knows his stuff, read similar tip on a pastry forum.