The article emphasizes the importance of using high-quality butter when making homemade croissants, especially for vegans who wish to replicate this classic pastry. It points out that non-dairy butter can work well, but cautions against using whipped or spreadable butters found in tubs due to their additives, such as air and excess water, that can ruin the baking process. For optimal results, the article suggests using a stick butter with at least 70% oil and warming it to about 60°F to aid the dough's lamination.
To achieve perfect vegan croissants, select non-dairy butter with at least 70% oil; avoid tub butter due to added air and water that disrupt baking.
The correct temperature for vegan butter is key: around 60°F, where it can stretch without breaking, ensuring a successful dough lamination and texture.
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