Butter block
A flat, even slab of cold butter that is enclosed in dough and folded in to make laminated pastry. In French, beurrage.
- Techniques and preparation methods
Also called: beurrage
The butter is pounded and rolled into a neat square or rectangle, often between sheets of parchment, so it is cold but pliable, about 55 to 60°F (13 to 16°C). The dough, called the détrempe, is wrapped around it, then rolled and folded several times.
If the butter is too cold it shatters into pieces; if too warm it smears into the dough. Either way the layers are lost.
Bake it at VanillaGoods
- RecipeClassic butter croissants
- RecipePain au chocolat
- RecipeAlmond croissants
- Baking Academy lessonCroissant school 1 croissant dough and the butter block
Tools for this
Fox Run 16 x 20-Inch Marble Pastry BoardStays cool for laminated dough and tabling chocolate.See it on Amazon
J.K. Adams French Tapered Rolling PinA long tapered pin that rolls pastry thin and even.See it on Amazon
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Related entries
Sources
Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.
- Butter block (Q29221), Wikidata