The length will depend on the number of croissant you are going to make. Ideally, it should be 0.2 inch (4 mm) thick.
Stage 2
Cutting out
To make the croissants, you need to cut the dough strip across into elongated triangles with a base of 3 inches (8 cm).
There are 2 ways of doing this: either isoceles triangles, as shown here...
Stage 3
...or right-angle triangles as in this diagram.
Choose whichever method you prefer. The right-angle method is traditionally reckoned to be simpler.
Stage 4
I've opted for the isoceles method, but I'm using a template, cut from plastic, to help me.
Stage 5 - 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.
Stage 6 - 1 min.
There are 2 ways to shape the croissants:
1) "Straight", where the rolled-up croissants are not curved. This is the simpler method.
2) "Curved", where the finished croissants are crescent-shaped, and the dough is cut to achieve this curve. This is a trickier method.
If you wish to make curved croissants, make a 1 inch (2 cm) cut in the middle of the base edge of each triangle.
Stage 7
Shaping straight croissants
Take a triangle of dough and stretch gently lengthways several times. It should increase from 10 inches (25 cm) to about 14 inches
(35 cm) long.
Stage 8
Lay this triangle on the worktop with the short base edge nearest you.
Stretch the two points of this edge gently outwards and begin rolling...
Stage 9
...towards the point...
Stage 10
...until all the dough has been rolled up.
You have just made a straight croissant.
Stage 11
This short video shows how to roll up a straight croissant.
Stage 12
Shaping curved croissants
Take a triangle of dough with a cut in the base edge. Stretch gently lengthways several times until it increases from 10 inches (25 cm) to about 14 inches (35 cm) long.
Stage 13
Lay the dough triangle on the worktop with the short base edge nearest you.
Stretch the two points of this edge outwards (don't worry if the dough begins to tear), making use of the cut to separate the two parts that will form the croissant's "horns". And start to roll...
Stage 14
...towards the point...
Stage 15
...until the dough is fully rolled up.
Stage 16
Take hold of the horns...
Stage 17
And bend these round inwards towards the front.
Fix them in shape by crushing the ends gently with your finger.
Stage 18
You have now made a curved croissant.
Stage 19
This short video shows how to roll up a curved croissant.
Important: the croissants will swell up a lot during cooking, so leave plenty of space between them.
Stage 21 - 1 hour 30 min.
Glaze the croissants, then leave in a warm place to rise for one hour to an hour and a half.
Stage 22 - 3 min.
Preheat your oven to 390°F (200°C).
Glaze the croissants again.
Stage 23 - 20 min.
Bake for about 20-25 minutes.
Stage 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.
Keeping
A few hours, no more.
Source
Based on a recipe by master baker Sébastien Ropers of the Pen ar bread bakery.
Nutritional information
Whole recipe
Energetic value
Proteins
Carbohydrates
Fats
40,910 Kcal or 171,282 Kj
659 gr
4,305 gr
2,339 gr
2,045 %
254 %
406 %
354 %
Per 100 g
Energetic value
Proteins
Carbohydrates
Fats
5,245 Kcal or 21,960 Kj
85 gr
552 gr
300 gr
262 %
33 %
52 %
45 %
Per croissants
Energetic value
Proteins
Carbohydrates
Fats
4,091 Kcal or 17,128 Kj
66 gr
431 gr
234 gr
205 %
25 %
41 %
35 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten, leaven
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The 2 comments already posted on this recipe
No, unfortunately in that case syrup does not work (at all), you should use beaten eggs.
Posted by yes may 17th 2020 at 14:40 n° 2
Sometimes croissants have a caramelized layer. Would you get that layer by "glazing" with sugar syrup instead of yolk?
Posted by hmijail may 17th 2020 at 06:01 n° 1
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The 2 comments already posted on this recipe