back Making croissants is time consuming and takes a fair bit of work. I made the dough the previous day, and when it was ready I folded in the butter. I did this in three stages of folding, with about 40 minute periods of letting the folded dough rest in the refrigerator. The first photo shows the croissant dough ready to go into the fridge after the first folding.
After having been folded and rolled out again 3 times, the dough is finally rolled out into a sheet about 30cm by 70cm. It's about 5mm thick. The edges are cut to give it a nice rectangular shape.
Here, the sheet of dough is cut into triangles with an Olfa blade.
22 croissants. The base of each triangle is about 9cm, and the sides are about 15cm. Next time I'm going to make them a bit larger.
The triangles are rolled up and evenly spaced onto the buttered baking pans. The egg wash is applied.
A closer view.
After about 15 minutes baked in the oven preheated to 425 degrees farenheit.