This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use. To find out more...
French croissants: 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...