Le Roulage des Croissants

Rolling Croissants

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About
  1. Roll out the dough to make a large rectangle.
  2. Trim any uneven edges, divide the rectangle in two.
  3. Place the two rectangles on top of each other.
  4. Cut into triangles with a 12 cm base.
  5. Make a light incision (1-2 cm long) in the base of each triangle.
  6. Roll up the croissants.
  7. Be careful not to roll the dough too tightly.

© 2008 All rights reserved. Published by Murdoch Books.