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French croissants (Slideshow version)
Stage 5/24 : 5 min.
Cut the whole strip of dough into triangles. Each triangle should ideally weigh 70 gr.Note: as with any viennoiseries, cold is your friend. Whenever you feel the dough starting to soften too much, declare a "cooling pause", transfer your triangles onto a baking sheet and leave in the freezer for 15 minutes to firm up.