Caterpillar Croissants Recipes

CROISSANTS

Steps:

• Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
• Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
• Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
• To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
• Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

CHOCOLATE CROISSANTS

Steps:

• Preheat the oven to 425 degrees F. Unfurl the sheet of pastry and then cut it into 6 squares.
• Cut each square diagonally to give 2 triangles (they will appear quite small). Put the triangle with the wider part facing you and the point away from you.
• Break off small pieces of chocolate (approx.1cm/half inch) to place about 2cm/3/4-inch up from the wide end nearest you.
• Then carefully roll from that chocolate loaded end towards the point of the triangle.
• You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.
• Place the chocolate croissants on a lined baking tray and paint with the beaten egg. Bake for 15 minutes until golden and puffy and exuberantly, if miniaturely, croissant-like.

HOMEMADE CROISSANTS

Steps:

• Combine the flour, milk, sugar, yeast, salt, 3 tablespoons room-temperature butter and 1/2 cup cold water in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough starts to come together, about 2 minutes. Increase the speed to medium and continue to mix until completely combined and gathered into a ball that is no longer sticky to the touch, about 5 minutes. Transfer the dough to a lightly floured baking sheet, dust the top with flour and wrap in plastic wrap. Refrigerate overnight.
• The following day, put the remaining cold butter pieces (2 1/2 sticks) in the middle of a piece of parchment and dust with a generous pinch of flour. Top with another piece of parchment. With a rolling pin, pound the butter to form a 7-inch square, using a bench scraper or ruler to help even out the sides. Refrigerate while you roll out the dough.
• To roll and fold the dough: Unwrap the dough and lay it on a lightly floured work surface. Roll into a 12-inch square, dusting with flour as needed. Peel the parchment off the butter square and position the butter in the middle of the dough. Fold the top flap of dough over the butter towards you, stretching it slightly so that it reaches just past the center of the butter. Repeat with the opposite flap so they overlap by a couple inches. Turn the dough so that one of the open ends is closest to you.
• Using the rolling pin, gently pound the dough so the butter is spread out evenly in the middle of the dough. Then, roll the dough to an 8-by-24-inch rectangle. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Then fold the exposed dough over the folded side (like folding a letter). Put the dough back on the baking sheet, cover with plastic wrap and chill so the dough relaxes and the butter firms slightly, 20 to 30 minutes.
• Lay the dough on a lightly floured work surface folded-side down. Roll in the direction of the 2 open ends, until the dough is about an 8-by-24-inch rectangle. Fold the dough in thirds again like a letter, put back on the baking sheet, cover and chill for another 20 minutes.
• Give the dough a third rolling, then fold one side to the middle of the dough and fold the other side to meet it in the middle. Fold the dough in half so it resembles a book. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all sides. Refrigerate for 2 hours and up to overnight.
• To divide the dough: Unwrap the dough and lightly flour the top and bottom. Roll the dough into a 10-by-35-inch rectangle. Lay the dough in front of you so the long sides are horizontal. Position a ruler lengthwise along the bottom side of the dough (the side closest to you) and mark with a paring knife every 5 inches along the length of the dough. Move the ruler to the top side of the dough (the side farthest from you) and make a mark on the dough at 2 1/2 inches. Move the ruler to the 2 1/2-inch mark, then make marks every 5 inches along the length of the dough from that point.
• Using a pizza cutter or long sharp knife, make a diagonal cut from the bottom left corner to the first mark on the top edge (at 2 1/2 inches), then cut diagonally down from that mark to the first 5-inch mark on the bottom edge of the dough, to make a triangle. Continue cutting diagonally from bottom mark to top mark and back again to create 15 triangles total (2 will be from the ends and a little smaller but still useable).
• Line 2 baking sheets with parchment. Lay one triangle on the work surface with the short side closest to you. Gently pull to extend the tip at the top. With one hand on each side of the short end of the triangle, start to roll the dough away from you towards the pointed end. Press down on the dough with enough force to make the layers stick together. Arrange the croissant on one of the lined baking sheets with the tip of the dough on the bottom. Repeat with the remaining dough triangles.
• Whisk the egg with a splash of water in a small bowl until combined. Lightly brush some of the egg wash on each croissant. (Refrigerate the remaining egg wash for later.) Put the croissants in a warm spot to proof, until puffy looking and about 1 1/2 times larger, about 2 hours.
• Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F.
• Brush the croissants again with the egg wash. Bake for 10 minutes, then rotate the sheets from front to back and top to bottom. Continue baking until dark golden, another 8 to 10 minutes. Let cool on the baking sheets on wire racks.

HOMEMADE CHOCOLATE CROISSANTS (PAIN AU CHOCOLATE) RECIPE BY TASTY

Steps:

• In a large bowl, mix the flour, water, milk, sugar, salt, yeast, and butter.
• Once the dough starts to clump, turn it out onto a clean counter.
• Lightly knead the dough and form it into a ball, making sure not to over-knead it.
• Cover the dough with plastic wrap and refrigerate for one hour.
• Slice the cold butter in thirds and place it onto a sheet of parchment paper..
• Place another piece of parchment on top of the butter, and beat it with a rolling pin.
• Keeping the parchment paper on the butter, use a rolling pin to roll the butter into a 7-inch (18 cm) square, ½-inch (1 cm) thick. If necessary, use a knife to trim the edges and place the trimmings back on top of the butter and continue to roll into a square.
• Transfer the butter layer to the refrigerator.
• To roll out the dough, lightly flour the counter. Place the dough on the counter, and push the rolling pin once vertically into the dough and once horizontally to form four quadrants.
• Roll out each corner and form a 10-inch (25 cm) square.
• Place the butter layer on top of the dough and fold the sides of the dough over the butter, enclosing it completely.
• Roll the dough with a rolling pin to seal the seams, making sure to lengthen the dough, rather than widening it.
• Transfer the dough to a baking sheet and cover with plastic wrap. Refrigerate for 1 hour.
• Roll out the dough on a floured surface until it's 8x24 inches (20x61 cm).
• Fold the top half down to the middle, and brush off any excess flour.
• Fold the bottom half over the top and turn the dough clockwise to the left. This completes the first turn.
• Cover and refrigerate for one hour.
• Roll out the dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to the fridge.
• After the final turn, cover the dough with plastic wrap and refrigerate overnight.
• To form the croissants, cut the dough in half. Place one half in the refrigerator.
• Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm).
• With a knife, trim the edges of the dough.
• Cut the dough into 4 rectangles.
• Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough.
• Place the croissants on a baking sheet, seam side down.
• Repeat with the other half of the dough.
• Brush the croissants with the beaten egg. Save the rest of the egg wash in the fridge for later.
• Place the croissants in a warm place to rise for 1-2 hours.
• Preheat oven to 400°F (200°C).
• Once the croissants have proofed, brush them with one more layer of egg wash.
• Bake for 15 minutes or until golden brown and cooked through. Serve warm.
• Enjoy!

HOW TO MAKE CLASSIC CROISSANTS AT HOME RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, combine the milk and water. Add the flour, sugar, salt, yeast, malt and butter and use your hands to combine until the dough resembles a shaggy mass, then bring together into a rough ball (we do not want to develop gluten here, we just want to hydrate the flour and create a unified dough). Cover the bowl with plastic wrap or a kitchen towel and allow the dough to rest at room temperature until it rises to 1½ times its original size and has a slightly puffy texture, about 1 hour depending on the temperature of your kitchen.
• Punch down the dough, then turn the dough from the bowl onto a large piece of plastic wrap. Gently press the dough into a rough 8-inch square. Wrap the dough tightly with the plastic wrap, then refrigerate for at least 3 hours, preferably overnight.
• Make the butter block: Place a 12 x 15-inch (30 x 38 cm) sheet of parchment paper on a work surface with a long side nearest to you. Slice the butter lengthwise into ¼-inch-thick (6 mm) pieces, then arrange the slices in a single layer like tiles in the center of the parchment. Fold the edges of the parchment over to encase the butter, then flip the packet over so the seam is facing down. Let the butter packet rest at room temperature until it is pliable, but not greasy, about 30 minutes depending on the temperature of your kitchen.
• Roll a rolling pin over the packet to distribute the butter in an even layer all the way to the edges and corners with no spaces between tiles. Place the butter packet in the refrigerator to chill until ready to use.
• Laminate the dough: Remove the butter block from the refrigerator and let it soften at room temperature until bendy, but still cool, 10-20 minutes depending on the temperature of your kitchen (the butter and dough should be about the same temperature and have the same texture when you hold them in your hands).
• Lightly dust a clean surface with flour and place the refrigerated dough on top. Lightly dust the top of the dough with flour, then roll the dough out to a rectangle about 20 inches (50 cm) by 6 inches (15 cm), roughly 1 inch (2.54 cm) wider and twice the length of the butter block. Orient the dough so a short side is nearest to you.
• Open the butter packet and flip the parchment over to place the butter at the bottom of the dough rectangle, with about ½ inch (1.24 cm) of dough exposed around the sides and bottom of the butter block. Gently peel back the parchment paper from the butter and discard.
• Fold the top half of dough over the butter, stretching gently so that the edge of the dough reaches the exposed edges beneath the butter. Use the palm of your hand to gently press the side and bottom edges of the dough together to seal the packet closed and lock in the butter. Turn the dough 90°; it should look like a closed book with the left edge the "spine" side and the right edge the "page" side. Use the rolling pin to firmly (but not aggressively) press the dough, creating indents to help spread the butter between the layers. Use a serrated knife to cut down the middle of the spine to expose the butter and release the tension from folding the dough. Turn the dough 90° again so the split spine is nearest to you. Gently begin to roll the dough away from you, stretching the dough vertically and moving the dough frequently to prevent sticking, until it is about 12 inches (30 cm) long, then continue until the dough is about ¼ inch (6 mm) thick; the dimensions of the dough should be about 24 inches (60 cm) x 12 inches (30 cm).
• Fold the bottom third of the dough up and the top third down, similar to folding a letter. Make sure that all of the corners of the dough meet to make a uniform block. (If the dough feels like it has become too elastic and bounces back when you try to roll it, or if the dough and butter feel like they are too warm and the butter might begin to melt and seep out from the block, cover the packet with plastic wrap and refrigerate until the dough has had time to relax and the butter has chilled slightly, 10-20 minutes.) Making sure the opening of the "letter" is nearest to you, roll the dough out again to about ¼ inch thick, 24 inches (60 cm) long, and 12 inches (30 cm) wide. Use the serrated knife or pastry wheel as needed to trim about ½ inch (1.24 cm) from the edges of the dough to create an even rectangle.
• Rotate the dough 90° so a long edge is nearest to you. Fold the left two-thirds of dough over to just past the center of the dough. Then, fold the right third of the dough over towards the left so the edges meet. Gently press the two ends together to make a seam that resembles an offset book spine. Fold the left side of the dough over to meet the right edge of the dough (this is called a four-fold). Cover the dough with plastic wrap and refrigerate to let the gluten relax and butter chill, 30-40 minutes.
• Shape the croissants: Line 2 18 x 13-inch (45 x 33 cm) baking sheets with parchment paper.
• Place the rested dough on a very lightly floured surface with a long edge nearest to you. Roll the dough out to about ¼ inch (6 mm) thick, 24 inches (60 cm) long, and 12 inches wide (30 cm). Use the serrated knife or pastry wheel to trim about ¼ inch (6 mm) of the dough on all sides to make a clean and straight-edged rectangle.
• Use a ruler to measure 3 inches (7 cm) to the right from the top left corner. Use a pastry wheel to cut from this point to the bottom left corner to create a triangle. Measure 3 inches (7 cm) to the right from the bottom left corner and cut straight up to create another triangle. Continue cutting the rest of the dough; you should have 10-12 dough triangles total.
• Use the pastry wheel or a paring knife to cut a ½-inch (1.24 cm) slit at the center of the base of each triangle, then tightly roll the dough up from the base to the tip, without applying too much pressure. Place the croissants on a prepared baking sheet with the tips tucked underneath, spacing evenly on the pans, 5-6 per sheet.
• Pour boiling water into 2 small ramekins or bowls. Place a ramekin on each sheet pan, then lightly cover the pans completely with plastic wrap (this will create a humid environment for the croissants to proof). Let the croissants proof until the dough is soft and puffed and slightly wobbles when you shake the pans, 2-3 hours.
• Position the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350°F (180°C). Place a pan of boiling water at the bottom of the oven; this will help create steam as the croissants bake.
• Brush the croissants with the beaten egg, then place in the oven. Bake, swapping the pans from the top to bottom rack and rotating 180° halfway through, until the tops are a deep golden brown, about 30 minutes.
• Transfer the croissants to a wire rack and let cool completely before serving, about 20 minutes.
• Enjoy!

CHEF JOHN'S CHOCOLATE CROISSANTS

Steps:

• Place warm water in the bowl of a stand mixer. Sprinkle with yeast. Let yeast dissolve for 10 minutes. Add sugar and bread flour. Sprinkle with salt; add 3 tablespoons butter. Attach the bowl to the stand mixer. Mix dough with the dough hook just until butter is completely kneaded in and the dough forms a ball and pulls away cleanly from the sides of the bowl, 3 or 4 minutes.
• Transfer dough to a work surface and form into a semi-smooth ball. Place dough back in the mixer bowl; cover. Let rise in a warm spot until doubled, about 2 hours.
• Transfer dough to a lightly floured work surface. Push and press dough to deflate it, and form it into a rectangle. Fold into thirds by lifting one end over the middle third, and folding the other side onto the middle. Wrap in plastic wrap. Place on a rimmed baking sheet lined with a silicone mat. Refrigerate until chilled through, about 1 hour.
• Cut 1 stick of butter in 1/2 lengthwise and place halves slightly apart from each other on a length of parchment paper long enough to fold over the butter. Fold the parchment paper over the butter. Press butter down. Roll out with a rolling pin to a square about 8x8 inches. Refrigerate until a little chilled and just barely flexible, 10 or 15 minutes.
• Roll dough out into a rectangle slightly wider than the butter slab and just over twice as long. Place butter on one half of the dough leaving about 1 inch margin from the edge of the dough. Fold the other half of the dough over the butter. Dust work surface and dough with flour as needed.
• Press rolling pin down on dough to create ridges. Then roll out the ridges. Repeat this process. Keep pressing and rolling until dough is about the same size rectangle as you had before you folded it in half, dusting with just a bit of flour as necessary.
• Starting from the short side, fold one-third of dough over middle third. Then fold the other end over to form a small rectangle. Flatten out just slightly with rolling pin. Transfer to the silicone-lined baking sheet; cover with plastic wrap. Refrigerate until chilled, about 30 minutes.
• Transfer dough back to work surface and repeat pressing and rolling technique until dough is the size of the previous larger rectangle. Fold into thirds again, starting from the short side. Press and roll slightly. Transfer back to lined baking sheet. Cover and refrigerate about 15 minutes.
• Roll back out to a large rectangle. This time, fold dough in half. Then press and roll out into a 1/2-inch thick rectangle, using as little flour as needed to keep dough from sticking.
• Dust dough with flour and roll out to a rectangle about 1/8-inch thick. Cut dough lengthwise into 6 pieces using a pastry wheel.
• Pull and stretch out 1 of the dough pieces until ends are slightly tapered. Line 1 to 2 tablespoon of chocolate 1 inch parallel to the bottom edge and an equal amount of chocolate 1 more inch ahead. Roll dough up over the chocolate toward the top short edge to form a croissant with the seam at the bottom. Repeat with the remaining 5 dough pieces.
• Place shaped croissants on baking sheets lined with silicone mats. Whisk together egg and 1 tablespoon water to make the egg wash. Brush croissants with a large portion of the egg wash. Place in a warm area to allow them to rise, 60 to 90 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Brush croissants gently but thoroughly again with egg wash. Sprinkle sea salt on top.
• Bake in preheated oven until beautifully browned, about 25 minutes. Transfer to a cooling rack. Cool to room temperature, about 1 hour.

CROISSANTS

Steps:

• Twenty-four hours before serving, start the détrempe: In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt and yeast, and stir to combine. Create a well in the center, and pour in the water and milk. Mix on low speed until a tight, smooth dough comes together around the hook, about 5 minutes. Remove the hook and cover the bowl with a damp towel. Set aside for 10 minutes.
• Reattach the dough hook and turn the mixer on medium-low speed. Add the butter pieces all at once and continue to mix, scraping down the bowl and hook once or twice, until the dough has formed a very smooth, stretchy ball that is not the least bit sticky, 8 to 10 minutes.
• Form the dough into a ball and place seam-side down on a lightly floured work surface. Using a sharp knife, cut two deep perpendicular slashes in the dough, forming a "+." (This will help the dough expand into a square shape as it rises, making it easier to roll out later.) Place the dough slashed-side up inside the same mixing bowl, cover with plastic wrap and let rise at room temperature until about 1 1/2 times its original size, 45 minutes to 1 hour. Transfer the bowl to the refrigerator and chill for at least 4 hours and up to 12.
• As the dough chills, make the butter block: Place the sticks of butter side-by-side in the center of a large sheet of parchment paper, then loosely fold all four sides of the parchment over the butter to form a packet. Turn the packet over and use a rolling pin to lightly beat the cold butter into a flat scant 1/2-inch-thick layer, fusing the sticks and making it pliable. (Don't worry about the shape at this point.) The parchment may tear. Turn over the packet and unwrap, replacing the parchment with a new sheet if needed. Fold the parchment paper over the butter again, this time making neat, clean folds at right angles (like you're wrapping a present), forming an 8-inch square. Turn the packet over again and roll the pin across the packet, further flattening the butter into a thin layer that fills the entire packet while forcing out any air pockets. The goal is a level and straight-edged square of butter. Transfer the butter block to the refrigerator.
• Eighteen hours before serving, remove the dough from the refrigerator, uncover and transfer to a clean work surface. (It will have doubled in size.) Deflate the dough with the heel of your hand. Using the four points that formed where you slashed the dough, stretch the dough outward and flatten into a rough square measuring no more than 8 inches on one side.
• Place 2 pieces of plastic wrap on the work surface perpendicular to each other, and place the dough on top. Wrap the dough rectangle, maintaining the squared-off edges, then roll your pin over top as you did for the butter, forcing the dough to fill in the plastic and form an 8-inch square with straight sides and right angles. Freeze for 20 minutes.
• Remove the butter from the refrigerator and the dough from the freezer. Set aside the butter. Unwrap the dough (save the plastic, as you'll use it again) and place on a lightly floured surface. Roll the dough, dusting with flour if necessary, until 16 inches long, maintaining a width of 8 inches (barely wider than the butter block). With a pastry brush, brush off any flour from the surface of the dough and make sure none sticks to the surface.
• You're going to enclose the butter block in the dough and roll them out together. To ensure they do so evenly, they should have the same firmness, with the dough being slightly colder than the butter. The butter should be chilled but able to bend without breaking. If it feels stiff or brittle, let sit at room temperature for a few minutes. Unwrap the butter just so the top is exposed, then use the parchment paper to carefully invert the block in the center of the dough rectangle, ensuring all sides are parallel. Press the butter gently into the dough and peel off the parchment paper. You should have a block of butter with overhanging dough on two opposite sides and a thin border of dough along the other two.
• Grasp the overhanging dough on one side and bring it over the butter toward the center, then repeat with the other side of the dough, enclosing the butter. You don't need the dough to overlap, but you want the two sides to meet, so stretch it if necessary, and pinch the dough together along all seams so no butter peeks out anywhere. Lift the whole block and dust a bit of flour underneath, then rotate the dough 90 degrees, so the center seam is oriented vertically.
• Orient the rolling pin perpendicular to the seam and lightly beat the dough all along the surface to lengthen and flatten. Roll out the dough lengthwise along the seam into a 24-inch-long, 1/4-inch-thick narrow slab, lightly dusting underneath and over top with more flour as needed to prevent sticking. Rather than applying pressure downward, try to push the dough toward and away from you with the pin, which will help maintain even layers of dough and butter. Remember to periodically lift the dough and make sure it's not sticking to the surface, and try your best to maintain straight, parallel sides. (It's OK if the shorter sides round a bit - you're going to trim them.)
• Use a wheel cutter or long, sharp knife to trim the shorter ends, removing excess dough where the butter doesn't fully extend and squaring off the corners for a very straight-edged, even rectangle of dough. Maintaining the rectangular shape, especially at this stage, will lead to the most consistent and even lamination. If at any point in the process you see air bubbles in the dough while rolling, pierce them with a cake tester or the tip of a paring knife to deflate and proceed.
• Dust any flour off the dough's surface. Grasp the short side of the rectangle farther from you and fold it toward the midline of the dough slab, aligning the sides. Press gently so the dough adheres to itself. Repeat with the other side of the dough, leaving an 1/8-inch gap where the ends meet in the middle. Now, fold the entire slab in half crosswise along the gap in the center. You should now have a rectangular packet of dough, called a "book," that's four layers thick. This is a "double turn," and it has now quadrupled the number of layers of butter inside the dough.
• Wrap the book tightly in the reserved plastic. If it is thicker than about 1 1/2 inches, or if it's lost some of its rectangularity, roll over the plastic-wrapped dough to flatten it and reshape it. Freeze the book for 15 minutes, then refrigerate for 1 hour.
• Let the dough sit at room temperature for about 5 minutes. Unwrap and place on a lightly floured surface. Beat the dough and roll out as before (Step 10) into another long, narrow 3/8-inch-thick slab. It should be nice and relaxed, and extend easily. Dust off any excess flour.
• Fold the dough in thirds like a letter, bringing the top third of the slab down and over the center third, then the bottom third up and over. This is a "simple turn," tripling the layers. Press gently so the layers adhere. Wrap tightly in plastic again and freeze for 15 minutes, then refrigerate for 1 hour.
• Let the dough sit at room temperature for about 5 minutes, then unwrap and place on a lightly floured surface. Beat the dough and roll out as before, but into a 14-by-17-inch slab (15-by-16-inch for pain au chocolat or ham and cheese croissants). The dough will start to spring back, but try to get it as close to those dimensions as possible. Brush off any excess flour, wrap tightly in plastic, and slide onto a baking sheet or cutting board. Freeze for 20 minutes, then chill overnight (8 to 12 hours). If making pain au chocolat or ham and cheese croissants, see recipes.
• Four and a half hours before serving, arrange racks in the upper and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment.)
• As the steam releases in the oven, line two rimmed baking sheets with parchment paper and set aside. Let the dough sit at room temperature for about 5 minutes. Unwrap (save the plastic for proofing), place on a very lightly floured surface, and, if necessary, roll out to 17-by-14 inches. Very thoroughly dust off any excess flour with a pastry brush. Use a wheel cutter or long knife and ruler to cut the shorter sides, trimming any irregular edges where not all the layers of dough fully extend and creating a rectangle that's exactly 16 inches long, then cut into four 4-by-14-inch rectangles.
• Separate the rectangles, then use the ruler and wheel cutter to slice a straight line from opposite corners of one rectangle to form two long, equal triangles. Repeat with the remaining rectangles to make 8 triangles. Trim the short side of each triangle at a slight angle, making them into triangles with longer sides of equal length.
• Working one triangle at a time, grasp the two corners of the shorter end, the base of the crescent, and tug gently outward to extend the points and widen the base to about 3 inches. Then, gently tug outward from about halfway down the triangle all the way to the point, to both lengthen the triangle and thin the dough as it narrows. Starting at the base (the short end), snugly roll up the dough, keeping the point centered and applying light pressure. Try not to roll tightly or stretch the dough around itself. Place the crescent on one of the parchment-lined baking sheets, resting it on the point of the triangle. If the dough gets too soft while you're working, cover the triangles and freeze for a few minutes before resuming rolling. Space them evenly on the baking sheets, four per sheet. Very loosely cover the baking sheets with plastic wrap, so the croissants have some room to expand.
• Three and a half hours before serving, open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the croissants to proof at 70 to 75 degrees. (Any hotter and the butter will start to melt, leading to a denser croissant.) Place the baking sheets inside the oven and let the croissants proof until they're about doubled in size, extremely puffy, and jiggle delicately when the baking sheet is gently shaken, 2 to 2 1/2 hours. Resist the urge to touch or poke the croissants as they proof: They're very delicate. Try not to rush this process, either, as an underproofed croissant will not be as light and ethereal.
• Remove the baking sheets from the oven and carefully uncover them, then transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
• In a small bowl, stir the yolk and heavy cream until streak-free. Using a pastry brush, gently brush the smooth surfaces of each crescent with the yolk and cream mixture, doing your best to avoid the cut sides with exposed layers of dough.
• Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks, and continue to bake until the croissants are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.

CHOCOLATE CROISSANTS

Steps:

• Do ahead
• Prepare the laminated dough as directed on page 182, up to the point of shaping and baking. When you get to the final rolling, roll into a rectangle measuring about 32 inches wide by 7 inches high.
• Shaping and baking
• To make the filling, melt the butter in a saucepan, then turn the heat down as low as it will go, add the chocolate, and stir until the chocolate is melted. (You can also melt the chocolate and butter together using a double boiler or using a microwave in short bursts.) Pour the chocolate mixture onto a sheet of parchment paper or a silicone mat and use a spatula to spread it into a rectangle about 1/2 inch thick. Cool until the chocolate is solid; you can put it in the refrigerator to speed this up.
• Cut the rolled-out laminated dough into rectangles about 3 1/2 inches wide and 6 inches long (the 7-inch dough will shrink to 6 inches as you cut it). Use a metal pastry scraper or pizza cutter to cut the cooled chocolate into bars about 3 inches long and 1/2 inch wide. Lay one or two bars across the bottom of each piece of dough, then roll the croissants up into barrel shapes. Place the croissants on a parchment-lined sheet pan about 1 1/2 inches apart, seam side down. Cover loosely with plastic wrap and proof at room temperature for 2 1/2 to 3 hours. (If you don't want to bake all of the croissants at this time, place the extra croissants on a pan or in individual freezer bags and chill or freeze them.) The croissants will rise slowly and swell noticeably in size, but they won't double.
• About 20 minutes before baking, preheat the oven to 450°F (232°C). Whisk the egg and water together, the gently brush the egg wash over the croissants.
• Place the croissants in the oven and immediately lower the temperature to 375°F (191°C). Bake for 15 minutes, then rotate the pan and bake for an additional 15 to 20 minutes, until the croissants are a rich golden brown on all sides, without any white sections in the visible layers. If they seem to be baking unevenly or are getting too dark and have streaks of light sections, lower the oven temperature to 325°F (162°C) and extend the baking time as needed. The croissants should feel light when lifted and be flaky on the surface.
• Cool for at least 1 hour before serving. If you like, you can garnish the croissants after they have cooled with a light dusting of confectioners' sugar tapped through a fine-mesh sieve, or remelt any leftover chocolate filling and apply a squiggle of chocolate to the top.