Culinary Institute of America

Croissants

Preparation info
  • Makes

    11

    croissants
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Croissant Dough

Method

  1. Roll the dough into a rectangle 9 by 24 in/23 by 61 cm.
  2. Cut 11 isosceles triangles, 9 in/23 cm high and 4 in/10 cm at the base, from the dough.
  3. Make a ¾-in/2-cm slit in the center of the base of each triangle. Working with one triangle at a time, gently stretch each of the three points of the triangle to elongate them. Place the triangle on an unflour