French croissants: Stage 1
Roll out 750 g Yeast-based flaky dough (for croissants) really cold into a 10 inch (25 cm) wide strip.
The length will depend on the number of croissant you are going to make. Ideally, it should be 0.2 inch (4 mm) thick.
The length will depend on the number of croissant you are going to make. Ideally, it should be 0.2 inch (4 mm) thick.