Croissant Recipe

Croissant Assembly and Baking

1. 1

   Roll Out the Dough

   After the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.

2. 2

   Incorporate the Butter Block

   Place the chilled butter block in the center of the rolled-out dough. Fold the dough over the butter, sealing the edges tightly.

3. 3

   Laminate the Dough

   Roll out the dough with the butter inside into a rectangle again, then fold it into thirds (like a letter). Repeat this rolling and folding process 3 more times, chilling the dough for 30 minutes between each fold.

4. 4

   Cut and Shape the Croissants

   After the final fold, roll the dough out into a large rectangle again. Cut into triangles, then roll each triangle from the base to the tip to shape the croissant.

5. 5

   Final Proof

   Place the shaped croissants on a baking sheet lined with parchment paper. Cover with a cloth and let them rise for another hour until puffy.

6. 6

   Egg Wash and Bake

   Preheat the oven to 400°F (200°C). Brush the croissants with the beaten egg. Bake for 15-20 minutes or until golden brown.

7. 7

   Cool and Serve

   Remove the croissants from the oven and let them cool on a wire rack. Serve warm or at room temperature.