Hi,
I made crossants that looked fantastic. Following the recipe I let them proof in an oven with a pan of steaming water underneath. The oven was off. Half way through the recipe I changed the pan (as per the recommendations). However the butter melted and the dough collasped. I took my pan and put it in the freezer to chill for about an hour. Than I srappe up the dough and the butter which was everywhere and gently needed the dough putting everything back together. Wrapping it in plastic, I put the dough into the refrigerator overnight. This morning I can see that it's risen nicely and has a littl spring to it.
I'm not planning on making croissants with this any longer. I actually have two other croissant doughs in the freezer ready to go. But I would like to salvage the collasped dough if I can. Can I still bake with it? I was thinking of gently needing it and forming it into little buns to see what happens. The butter is not longer fully incorporated nicely, and I'm not sure how much I can or should work this dough?
Any tips or suggestions would be helpful.
knead thoroughly, and call it brioche?
Paul
Thanks. I was kind of thinking the same thing. :)
Make sure the butter is incorporated (maybe you need to knead it for a moment), then shape, proof and bake. It's still some kind of brioche dough, so you can make some nice buns, a loaf or similar.