OUR ALL-NEW AUSTRALIAN BUTTERSHEETS

Locally made buttersheets, designed for useability, flavour and beautiful pastries.

We have been continually working to create the best buttersheets we can in terms of flavour and useability, since we started making them by hand over 9 years ago.

Throughout 2024, Pepe, Hiren and the team have been working to elevate the buttersheets to a whole new level, with the purchase of a custom sheeting machine from Switzerland. These have been tested with different recipes, production environments and set ups to create a the perfect flavour and useability.

Our buttersheets are all about FLAVOUR, 100% Australian cream, all-natural pure butter, and made here in our Sydney buttery.​

Click through the tabs on this page (look to the left on desktop, below on mobile) to find further details about our buttersheets. For anything else, please reach out to our pastry team - info@pepesaya.com.au.

What is different about the all-new sheets?

The new sheets are all about improving the useability and end result for you.

The new sheeting machine we have commissioned condenses the butter more as it sheets it to size, meaning the sheets are harder, can hold their temperature for longer, and are a more pliable and flexible sheet to work with.

The sheets are 300x300mm and 1kg. Each is wrapped in our specialised butter foil, to keep
it in the best possible condition and remove the need for plastic.

Laminating with Pepe Saya - best practices

Temperature Control for Butter and Dough
Keep Pepe Saya butter and dough between 8-12°C to maintain consistency during lamination. Avoid exceeding this range to prevent butter melting or breaking.

Ideal Room Temp
Below 25°C. If temperature in the room exceeds 25°C it will not be possible to successfully laminate and roll croissants.

Lamination Technique
Roll evenly and gently to prevent butter smearing. Use light, even pressure, and keep the rolling surface well-floured to avoid sticking. Check temperature before each fold, and rest dough in the refrigerator if it warms beyond 12°C.

Proofing Environment
Proof croissants at 24-26°C in a stable environment with 70-80% humidity to prevent butter melting or drying. Use the “wiggle test” to check readiness: a slight jiggle indicates proper proofing.

Rest Periods Between Folds
Allow 30-45 minutes between folds for gluten relaxation. Maintain dough temperature in the 8-12°C range to keep butter firm but pliable.

Handling the Dough During Shaping
Roll out to consistent thickness and cut evenly to ensure uniform rise and even baking. Avoid over-tight rolling and seal edges gently to preserve layer integrity.

Baking Temperature and Time
Ensure the oven is fully preheated to 190-200°C for quick, even expansion.
Use Steam: Adding steam at the beginning of baking helps with oven spring and layer separation, enhancing flakiness.

Chill Before Baking (Optional)
If possible, chill shaped croissants briefly before baking to solidify butter, reducing the risk of leakage and enhancing layer separation.

Cooling Process
Cool baked croissants on a rack to allow airflow and maintain crispness. Avoid stacking to prevent sogginess.

Troubleshooting

Butter Leakage
Cause: Butter too warm when laminating, rolling, or proofing.
Solution: Ensure Pepe Saya butter stays within the 8-12°C range for lamination. Refrigerate dough briefly if it softens during handling.

Poor Layer Definition
Cause: Butter too cold or uneven lamination.
Solution: Allow butter and dough to warm slightly to an even, pliable 8-10°C before laminating. Roll dough evenly to avoid thin or thick spots.

Dense or Compact Croissants
Cause: Underproofing or over-tight rolling during shaping.
Solution: Ensure full proofing to a soft, jiggly state and avoid compressing layers while rolling. Gently roll without pressing too hard.

Butter Breaking or Cracking in Layers
Cause: Butter too cold or dough too stiff during lamination.
Solution: If cracking occurs, allow dough to rest at room temperature briefly, then continue. Aim for a smooth butter layer by checking dough temperature before each fold.

Irregular Shape or Collapse During Baking
Cause: Overproofing or uneven rolling.
Solution: Proof in a stable environment (24-26°C) and roll evenly. Monitor proofing time to avoid overproofing.

Gummy or Doughy Interior
Cause: Underbaking or oven temperature too low.
Solution: Preheat the oven fully to 190-200°C. Look for a deep golden-brown crust and hollow sound when tapped.

Butter Smearing During Laminating
Cause: Dough or butter too warm. Dough Sheeter Belts too fast
Solution: Chill dough and butter to 8-12°C before each fold. Work quickly to avoid warming.