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- Roll out the dough (roll the dough into a large rectangle).
- Place the butter (position the chilled butter block in the center of the dough).
- Fold the dough over the butter (fold the dough edges over the butter to completely encase it).
- Seal the edges (pinch the edges to ensure the butter is fully sealed inside the dough).
- Roll out the dough again (gently roll the dough into a larger rectangle).
- Fold the dough (fold the dough into thirds like a letter, creating layers).
- Chill the dough (place the dough in the fridge for 30-60 minutes to relax).
- Repeat the rolling and folding (repeat the rolling and folding process 2-3 times, chilling between folds).
This process creates the signature flaky layers in croissants!
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