Tribute a Julia Child – Croissants Part III. Forming the Croissants!

And we reach the end of the croissant journey with the best parts! Cutting the dough, forming the croissants, baking them and starting to be surrounded by the wonderful aroma of bread baking and then ….EATING!

Read on for the instructions and (even more) photos…

III. Forming the Croissants

  • Unwrap your chilled dough and place on the floured marble board.
  • Deflate it by tapping gently with a rolling pin.
  • Cover with plastic and let rest another 10 minutes (that pesky gluten again!).
  • Making sure the board and the top of the dough are well floured, roll the dough into a 20″ x 5″ rectangle.

  • Cut the rectangle in half and chill one half in the fridge, wrapped in plastic.
  • Roll the half rectangle into a new rectangle 15″ x 5″.

  • Cut this rectangle into three pieces and refrigerate 2 of the 3 pieces.

  • Roll this third of the dough into a square with 5 1/2″ sides.

  • Cut on the diagonal into two right triangles.

  • Roll out one of the 5 1/2″ sides of the triangles a bit wider to make a tall isosceles triangle.

  • Roll the croissant by folding the bottom edge into itself.

  • Roll up towards the top.

  • Et voilà!

  • Continue this process for all the pieces of dough and place on a 14″ x 16″ buttered baking pan. (At this point you could wrap them airtight and freeze them for up to a week.)
  • Cover the croissants loosely with plastic wrap and allow them to rise (again!) in 75F.  They should triple in size and feel light and springy. (I have to admit, I started the rising process in the fridge, which takes much longer, and they never rose to their full potential…This meant my end product was heavier than it should have been. In other words: BE PATIENT! unlike me.)
  • The risen croissants can also be frozen and baked in their frozen state.

  • Preheat the oven to 475F.
  • Just before baking, use a pastry brush to paint the croissants with an egg glaze (one egg beaten with 1 tsp water). This gives them that beautiful, golden crunchy outside.

  • Bake for 12 to 15 minutes until nicely puffed.
  • Cool on a rack 10 to 15 minutes before serving (again, PATIENCE! it’s apparently a virtue I don’t really possess…)

  • Try them out with honey!
  • Congratulations! You have completed 11 hours (at the very minimum) of croissant-making! Bravo à tous! En fait, bravo à nous!




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