Frenchcroissant Recipes

CROISSANTS

Steps:

• Put the flour, salt and sugar in a mixing bowl. Measure 300ml cold water into a jug, add the yeast and stir. Make a well in the flour and pour in the liquid. Mix, then knead on your work surface for 10 mins. Shape into a ball, put in a lightly oiled bowl, cover and chill for at least 2 hrs.
• Put the butter between 2 sheets of baking parchment. Using a rolling pin, bash and roll it into a rectangle about 20 x 15cm. Leave wrapped in the baking parchment and chill.
• Transfer the chilled dough to a floured surface and roll into a 40 x 20cm rectangle. Place the unwrapped slab of butter in the centre of the dough, so that it covers the middle third.
• Fold one side of the dough up and halfway over the butter.
• Fold the other side of the dough up and over the butter in the same way, so that the two edges of the dough meet in the centre of the butter.
• Fold the dough in half so that the point where the ends of the dough meet becomes the seam. Wrap in cling film and chill for 30 mins.
• Repeat the rolling, folding and chilling process (steps 3-6) twice more in exactly the same way - rolling the pastry while it's still folded - without adding more butter. Wrap and chill overnight.
• The next day, roll the dough out on a floured surface into a large rectangle, measuring about 60 x 30cm. Using a sharp knife or pizza cutter, trim the edges to neaten.
• Cut the dough in half lengthways so that you have 2 long strips, then cut each strip into 6 or 7 triangles with 2 equal sides.
• Take each triangle in turn and pull the two corners at the base to stretch and widen it.
• Starting at the base of each triangle, begin to gently roll into a croissant, being careful not to crush the dough.
• Continue rolling, making sure the tip of each triangle ends up tucked under the croissant to hold in place. If adding any fillings (see tips, below), place across the widest part of the triangle before rolling up.
• Bend the ends of the croissants inwards, then transfer to baking trays lined with baking parchment, spaced well apart. Cover with lightly oiled cling film and leave to rise for 2 hrs, or until doubled in size.
• Heat oven to 200C/180C fan/gas 6. Mix the beaten egg with a pinch of salt and use to generously glaze the croissants. Bake for 15-18 mins until risen and golden brown, then cool on wire racks.

TRADITIONAL BUTTERY FRENCH CROISSANTS FOR LAZY BISTRO BREAKFASTS

Steps:

• Preheat oven temperature to 200C/400F/Gas 6.
• BREAD MACHINE: Put the milk, water, egg, flour, salt, sugar, 1 oz butter and the yeast into your machine and select dough, normal. This will mix, knead and prove the dough and takes about an hour and a half depending on your machine.
• BY HAND: Put the egg, flour, salt, sugar, 1 oz butter and the yeast in a large mixing bowl. Using a wooden spoon, slowly mix in the warm milk and the warm water until the mixture forms into a pliable dough. Cover and put the dough in a warm place, until it has nearly doubled in size.
• BUTTER DOUGH: Place the dough (both from the bread machine and by hand) on a floured surface and knead well until it feels elastic.Return the dough to the bowl, cover and chill in the refrigerator for 1 hour. Return the chilled dough to your floured work surface and roll it into a rectangular shape, around 50cm X 20cm - 20" X 8".
• Separate the remaining butter into 3 portions and then using one third of the butter, dot the butter over the upper two thirds of the rolled dough, keeping a 1cm/1/2" border around the edges. Fold the dough into three , bringing up the bottom unbuttered part of the dough, and then folding the top buttered part of the dough over.
• Give the dough a half turn so that the open edges are now top and bottom and seal the edges with your rolling pin. Then take your rolling pin and press the dough at intervals to seal the dough and create air pockets. Roll out into a rectangle again, the same size, and then continue as before, two more times until your butter is used up - please see photos as a guide. It is important to return the rolled dough to the fridge in between each rolling to ensure the butter does not melt and the dough does not become too sticky. After the last rolling when all the butter is used, return the dough to the refrigerator to chill for a further 30 minutes.
• Remove from fridge and roll carefully into a big rectangle 50cm/30cm/24inx12in cut in half lengthways, divide each half into 4 to 6 triangles. Take one triangle at a time,and brush the triangle with the egg wash of milk and egg. Then from the widest edge of the triangle, roll up loosely and place in a crescent shape on a tray. Brush with the egg wash over the top for the glaze.
• TO FREEZE: At this point the croissants can be frozen; Open freeze them on a large tray, a baking tray is fine and then pack them into a rigid container or freezer bags when they are frozen. For use, remove from freezer the number required for breakfast, put onto baking tray and leave overnight. Put into a hot oven and cook for about 20 minutes until browned and risen.
• TO BAKE: Place the shaped croissants on baking trays lined with silicone baking parchment and leave to rise for 30 minutes to 1 hour.Bake for 15 to 20 minutes until golden brown and puffy.

TRADITIONAL LAYERED FRENCH CROISSANTS

Steps:

• Sprinkle 2 tablespoons of flour over the butter and mix it together with your hands in a mixing bowl or on a work surface. Transfer the butter to a length of foil or parchment paper and pat it into a 6 inch square. Fold up the foil to make a packet and refrigerate until chilled, about 2 hours.
• Combine 2 cups of the flour with the salt and sugar in a mixing bowl. Dissolve the yeast in the lukewarm water (100 degrees F/38 degrees C) and set aside until frothy, about 10 minutes. Meanwhile, warm the milk and the heavy cream to lukewarm. Add the yeast, milk, and cream to the flour mixture and stir well. The dough will have a batter-like consistency.
• Stir in the remaining 2 cups of flour 1/4 cup at a time to form a soft dough. It should no longer be sticky. Turn the dough onto a lightly floured work surface and knead until smooth, about 5 minutes. Place the dough in a mixing bowl and cover with plastic wrap. Refrigerate for 1 hour.
• To begin the rolling and folding process, both the butter and the dough should be at a cool room temperature. [See Cook's Note.] Place the dough on a floured surface and roll it into a 10-inch square. Set the block of butter diagonally on the square dough. Bring each point of dough to the center of the butter square; the edges of the dough should overlap. Pinch the edges together to seal.
• Starting from the center of the square and working outward, use a rolling pin to roll the dough out into a rectangle. The butter should be pliable enough to roll smoothly with the dough; if it's too soft and starts to ooze out the corners, wrap the dough in plastic and refrigerate before proceeding. Roll the dough into a long rectangle, approximately 8 by 18 inches. Fold the length of dough into thirds, like a business letter.
• If the dough is still cool, you can continue with another fold. Otherwise, wrap it in plastic and refrigerate for 45 minutes to 1 hour. Remove the dough from the refrigerator and let it warm up for about 10 minutes before you begin rolling it out again.
• Position the dough so that the open ends are at 12 and 6 o'clock. Roll the dough into a rectangle, working from the center of the dough and pressing outwards. Reposition the dough as necessary to fit your work space. You should have a long rectangle for the "book fold." Fold both ends of the dough into the middle; the ends don't have to be touching, but should be close. Fold the already-folded dough in half; it will look like a thick book. Wrap the dough well with plastic and refrigerate for 1 to 2 hours.
• Remove the dough from the refrigerator and let it rest at room temperature for about 20 minutes. Roll the dough into a rectangle again and fold it into thirds, like a business letter. Wrap it in plastic and refrigerate for 4-6 hours or overnight.
• To shape the croissants, roll the dough into a 10- by 38-inch rectangle on a lightly floured work surface. It should be about 1/4 inch thick. Use a pizza wheel or sharp paring knife to trim the edges of the dough. Divide the rectangle in half so that you have two 5-inch wide strips of dough. Use a clean yardstick to mark each strip into triangles that are 5 inches wide at their bases. Cut the triangles and place them onto parchment-lined baking sheets. Chill for 15 to 20 minutes, if necessary.
• Starting at the base of the triangle, roll the dough up into a log; the tip of the triangle should be under the body of the croissant to prevent it from unraveling. Bend in the corners to form the traditional crescent shape. Repeat with the remaining dough.
• Arrange the croissants on the parchment-lined baking sheets and allow to rise until doubled in size, about 1 to 2 hours.
• Preheat an oven to 425 degrees F (220 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Brush the croissants with egg wash and bake in the preheated oven until deep brown, 22 to 25 minutes. Cool on a rack before serving.

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.

FRENCH CROISSANTS | CHOCOLATE CROISSANTS (40 STEP-BY-STEP PHOTOS)

Steps:

• If you are using active dry yeast, warm the milk and add the yeast to help activate it for a few minutes. When it's bubbly, it's ready to add to the dough. If you are using dry instant yeast, skip this step, keep the milk cold, and add the yeast straight in with the other ingredients.
• In a 5 qt. stand mixer, mix the flour and salt together (if using dry instant yeast, add it at this point). Add the honey to the milk and stir. Add the milk and honey mixture, the cold water and the small amount of butter.
• Mix on the lowest speed for about 3 minutes until the ingredients all come together. Turn off the mixer and place the dough on a floured surface. Have a small pile of flour to dip your hands in while kneading the dough.
• Knead the dough for a few minutes until it's nice and smooth. Don't dump flour on top of the dough while kneading, rather keep your hands floured as well as the surface under the dough. This will keep you from folding too much flour inside the dough. The butter might ooze out, but just keep kneading. If it starts sticking to the surface, use a scraper to scrape the dough up and add it back to the ball of dough.
• When it's smooth, place the dough back in the mixing bowl and cover with plastic wrap. Set a timer and let it ferment for 30 minutes at room temperature. Place it in the fridge overnight for 8-12 hours.
• While the dough is fermenting at room temperature, make the butter book. Let the butter warm a bit at room temperature. With a large sheet of plastic wrap, place the butter in the center of the plastic wrap. Overlap the parchment paper over the butter to cover. Fold in the edges to seal as well. You want it to measure to 7 1/2 x 10 1/2 inches.
• Take a rolling pin and gently pound out the butter to help it flatten out and spread. Gently roll it out so that it's smooth and fills in the entire 7 1/2 x 10 1/2 inch region, making sure it doesn't ooze out of the sides. If the parchment paper crack while rolling, simply cover it with plastic wrap before putting it in the fridge. Place it in the fridge overnight.
• 8-12 hours later take the dough and the butter book out of the fridge. Place the dough bottom side up on a floured surface and pat it out with your fingers. Roll it out to shape of a rectangle. With the width of the rectangle facing you, place the butter book perpendicular to the dough (see photos for example). Fold the sides of the dough over the butter so that the dough ends meet perfectly in the middle without overlapping. If the dough isn't the right size, remove the butter, and roll out a bit more until it's the perfect fit.
• Squeeze the edges together to seal the dough. Press the ends of the dough on both sides with your fingers to seal as well (see photos for example). Cover with plastic wrap and place in the fridge for 15-30 minutes until nice and cold.
• Remove the dough from the fridge and remove the plastic wrap. Place on a well floured surface. Roll out in the direction of the lines of the book on top of the dough. Roll it out to about 24 inches long and a couple of inches wider. While you are rolling out the dough, occasionally run your hands underneath the dough to keep it from sticking. If the butter breaks, the dough is too cold. Stop rolling for a few minutes until it warms a bit. If the dough tears or butter oozes out, the dough is too warm. Immediately wrap the dough in plastic and place back in the fridge until it's nice and cold, about 15-20 minutes. When the dough is about 24 inches long, wipe off any excess flour, then fold one end toward the center, then the other end over the top of that. It will look like a book. Make sure the lines all line up perfectly. See photos for example. Put one indention with your finger on the top of the dough to show that you have completed one fold. Cover with plastic wrap and place in the fridge for 30 minutes.
• The dough needs to rest for 30 minutes in the fridge so that it's cold and the gluten gets a chance to relax.
• Remove from the fridge, take off the plastic wrap and place on a floured surface again. Roll out to about 24 inches long and a couple of inches wider. Watch for tears, the butter oozing, or breaking. Stop rolling if it's too cold and let warm a bit, or cover and place back in the fridge if too warm. Once it's rolled out, wipe off excess flour and fold again like a book. Put two indentions in the top of the dough to symbolize two folds, cover and place in the fridge for 30 more minutes.
• I don't recommend trying to speed up the process of rolling out the dough by placing it in the freezer in between folds. Yes, it will get nice and cold, but the gluten still needs to relax in between folds too, otherwise it will be tough to roll out and the dough will get overworked. If butter is oozing out but the gluten is relaxed, you can place it in the freezer for no more than 10 minutes. Any more and the butter might get too cold and will break when rolling! You will know if the gluten is not relaxed if if the dough continually springs back when you are rolling it out.
• Roll out for a third fold the exact same way as the previous two folds. The third fold can often be when you start to get tears or the butter oozes out because it's been manipulated a lot, so be patient and stop rolling if need be.
• Wrap again and place in the fridge for 30 minutes.
• While the dough is resting, make the egg wash by whisking together the whole egg, egg yolks, heavy cream, and salt. Cover and place in the fridge until ready to use. Line two sheet pans with parchment paper.
• Remove the dough from the fridge and remove the plastic wrap. Place on a floured surface. Roll out to 25-27 inches long and a couple of inches wider than it is shaped, occasionally running your hands underneath the dough with flour to help lift the dough and keep from sticking. Again, watch for tears, and the butter oozing out. Turn the dough over and roll out on the other side as well.
• If you want to make half traditional croissants, and half chocolate croissants, take a ruler and cut down the center so you have 12-13 inches on each side. Otherwise I recommend making two separate batches.
• Cover one side with plastic wrap and place in the fridge while you are shaping the other side. Or if you are making one batch the same shape just have the plastic wrap handy in case it needs to be covered.
• With a knife, cut the croissants into triangles 3 inches wide at the bottom by 8 1/2 inches high. Every other croissant will be facing downward (see photos).
• In the middle of the base of the croissants, cut a small slit to allow for fanning out while shaping. Stretch each croissant with your hand and roll into a crescent shape and press down to seal. Place on a parchment-lined sheet pan and egg wash the surface of the croissants. Don't egg wash the layers. Cover with plastic wrap and proof on the stove top with the oven turned on to 350 degrees. This will help to warm the area while proofing. They should take 45 minutes to 1 hour tops.
• To shape the chocolate croissants, line the chocolate sticks up (almost touching) width-wise. You will use two sticks per croissant. Cut the croissants 3 1/2 inches wide by 8 inches high. Roll them like a jelly roll (see photos) and press down to seal. Place them on a parchment-lined sheet pan and egg wash only the surface (not the sides). Put them back in the fridge to chill one more time before baking for 20-30 minutes. This will help reduce too much butter oozing out of the croissants while baking.
• Once chilled cover with plastic wrap and proof on top of the stove for 45 minutes to 1 hour tops. The croissants are done proofing when you gently press the surface and it springs back. Whichever sheet pan started proofing first will be the first to bake.
• In a 350 degree oven, place the racks at the second position from the bottom and the second position from the top. Place the first pan of croissants on the bottom rack and bake for 10 minutes, this will help the bottoms of the croissants get some color. Move them to the top rack to finish baking for about 20-25 minutes or until they are a deep golden brown.
• If the second sheet pan is done proofing, you can place it on the bottom rack to start baking while the other pan bakes on top. Transfer them to the top rack after 10 minutes or when the top pan is baked.
• Place the sheet pans on a cooling rack. When the croissants have cooled a bit, take them off the sheet pan and put directly on the cooling rack.
• Wrap them individually in plastic wrap and place any croissants in the freezer that won't be eaten in 24 hours or less. DO NOT KEEP CROISSANTS IN THE FRIDGE, it will dry them out!
• DO NOT MICROWAVE CROISSANTS, you will ruin the flaky texture and they won't re-crisp. Rather, remove them from the freezer and thaw for about 10 minutes. Preheat the oven to 350 degrees. Bake for 5-8 minutes or until warm and crisp.

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.

FRENCH CROISSANT

Steps:

• (3/4 pound) of butter and margarine, equally divided and softened at room temperature.
• Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6" square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours.
• While the butter is chilling, prepare the dough. To mix by hand, in a large mixing or mixer bowl, blend 2 cups of the flour with salt and sugar. Dissolve yeast in warm water and add it and the warmed milk and half-and-half to the flour mixture. Stir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batterlike dough, about 2 minutes.
• Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand or under a dough hook for 5 minutes to form a solid mass.
• If using a food processor, attach the steel blade. Place 2 cups flour in the work bowl and add the dry ingredients. Pulse to mix. Pour the 1/4 cup water, milk, and half-and-half through the feed tube. Pulse once or twice to be certain that all dry ingredients are moistened. Add the balance of the flour, 1/2 cup at a time, turning the machine on briefly after each addition. When the mixture forms a mass and begins to clean the sides of the bowl, knead for 30 seconds. Don't overknead!
• This begins the process of cooling the dough and at the same time allowing it to rise. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour.
• Determine that both butter and dough are about the same temperature - 65°F (23°C) is ideal. The block of butter should bend but not break (too cold) nor be oily (too warm) when bent slightly. This may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature. Likewise for the dough. Place the dough on a floured work surface and with the hands press it into a 10" square. Unwrap the block of butter and lay the block diagonally on the dough. Bring each point of dough into the center, overlapping the edges at least 1". Press the dough into a neat package. With a heavy rolling pin, roll the dough into a rectangle, approximately 8" x 18". This dimension is not critical.
• Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid, allow the dough/butter to warm a few minutes. But if the butter softens, becomes sticky, and oozes while making the turns, put the dough back into the refrigerator for several minutes.
• Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o'clock. Roll again into a rectangle. This time, fold both ends into the middle and then close, as one would a book. The dough will now be in 4 layers. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours.
• Remove the dough from the refrigerator and place on the floured work surface. Unwrap, roll out, and fold in thirds, as for a letter. This is the final turn before it is rolled out and cut into croissants. Dampen cloth again and wrap loosely around the dough. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). Leave in the refrigerator 4 to 6 hours or overnight.
• Mix together the egg and 1 Tbsp of water. Have ready the egg wash, a knife or pastry cutter, and a wooden yardstick if you wish the pieces to be cut precisely otherwise, plan to cut them freehand. You may have or can borrow a French croissant cutter that cuts the dough into triangles.
• Sprinkle work surface with flour. Roll the dough until it is a generous 10"-x-38" rectangle, and, most importantly, about 1/4" thick. This is a crucial dimension, since it determines the size and texture of the croissants. Trim irregularities to make the strip uniform in width. Cut the strip lengthwise to make two 5" pieces. Mark the strip into triangles, 5" wide on the bottom. Using a yardstick as a guide, cut through the dough with a pastry or pizza cutter or knife. Separate the triangles, place them on a baking sheet, and chill for 15 to 20 minutes. Roll the dough into the traditional croissant shape, by rolling the triangle from the bottom to the point.
• Place the croissants on a baking sheet and allow to rise for 1 to 2 hours, in which they will double in volume.
• Preheat the oven to 425°F (220°C). Bake the croissants for 22 to 25 minutes. Allow them to cool on a rack before serving.
• Yield: 24 to 30 croissants.