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Croissants
Appears in
Published 2025
The method for making up croissants is illustrated in Figure 32.19.
Figure 32.19 Making croissants.
(a) Roll the dough into a rectangle 10 in. (26 cm) wide and about ⅛ in. (3 mm) thick. (The length depends on the amount of dough used.)
(b) Cut the rectangle into triangles. Cut a small slit in the base of each triangle as shown.
(c) Place a triangle on the bench in front of you. Stretch the triangle to make it longer, as shown by the arrow.
(d) Stretch the back corners outward slightly, as shown by the arrows.