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- Roll out the dough (roll the dough into a large rectangle, about 1/4 inch thick).
- Cut the dough (cut the dough into triangles, typically about 4-5 inches wide at the base).
- Shape the croissants (starting from the wide end of each triangle, roll the dough tightly toward the point).
- Curve the croissants (gently curve the ends of the rolled croissants to form a crescent shape).
- Place on a baking sheet (arrange the shaped croissants on a lined baking sheet, leaving space between them).
- Tuck the ends (for a neat appearance, tuck the ends of each croissant slightly under the body).
Now your croissants are ready for proofing and baking!
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