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Croissants
Preparation info
- Makes
11
croissants - Difficulty
Easy
Appears in
By Culinary Institute of America
Published 2015
Ingredients
| Ingredient | U.S. | Metric |
| Croissant Dough |
Method
- Roll the dough into a rectangle 9 by 24 in/23 by 61 cm.
- Cut 11 isosceles triangles, 9 in/23 cm high and 4 in/10 cm at the base, from the dough.
- 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
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