French croissants (Slideshow version)

French croissants : Photo of step #26

Stage 24/24 :

Leave to cool, on a wire rack if possible, then enjoy!

Remarks

Nothing need go to waste: any leftover bits of dough can be used to make soured dough for the next time you make croissants. Weigh 100 g, wrap in plastic film (with a label) and freeze until needed.

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