Monday, January 10, 2011

How to Make Croissants (Part 2)...

After you have rolled the dough, folded it like a business letter and turned it so that the open seam faces to the right like a book, you have completed 1 turn. Repeat this process until you have made a total of 6 turns, wrapping the dough in plastic and chilling it after every 2 turns.
Roll it out into a rectangle approximately 1/4" thick and 16" lon 10" wide. With a bench scraper, cut lengthwise in strips and into triangles:


You can also make filled croissants by filling a rectangle shaped piece of dough with chocolate or grated cheese, etc:

Step 5: Shaping and Proofing Croissants...

To make the traditional shape, start with the wide side of the triangle facing toward you, and roll it upward. Curl the edges into a 'C':


Place the croissants on parchment lined baking sheets, cover with plastic, and proof until nearly tripled in bulk.

Step 6: Baking Croissants...
Brush with dorure (egg wash) and bake at 375 until golden brown, approximately 15 mins.

3 comments:

Adelaide said...

Those look so good! I'm going to try it :)

tattushenoi said...

Should try this one out.

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http://www.tattushenoi.blogspot.com

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