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.