Description
The culmination of one of my first quests culinary croissants! If you've got a good puff pastry, they'll be impossible to miss.
Instructions
- Divide your paste in two. Roll out each piece of dough into a rectangle measuring approximately 15 cm by 40 cm. Your paste should be about 2cm thick.
- Cut out triangles directly from the paste. The size of the base of your triangle depends on what you want to make. I generally recommend between 7cm and 20cm ("classic" crescents are usually 15cm).
- Form a triangle with the base close to you. With the fingers, take the edges and start to roll the dough on itself to the tip. Make sure tip underneath, otherwise your paste during cooking.
- Repeat l'operation for all triangles.
- Place all your croissants on a baking tray lined with baking paper.greaseproof.
- Let your croissants stand for an hour at room temperature or in a slightly warm place (around 30 degrees).
- Mix the egg yolk (or a whole egg) with a little water, then use this to brush over your croissants. This gives a beautiful gold finish.
- Put your croissants in the oven at 220°C (430°F) for 10 to 15 minutes.
- Keep a close eye on baking. Your croissants should puff up, and the gilding is a good indication of the state of baking.
- Remove the baking sheet from the oven and leave the croissants to cool on a wire rack for 5-15 minutes.
- Prep Time: 20min
- Cook Time: 15min
- Category: Patisserie
- Method: In the oven
- Cuisine: French
English 
French