Technique: Shaping Croissants

Dough taken out of the cooler should be re-sheeted to 4 1/2 mm. Flour sheeter & dough, with fold turned toward you.

[Production ]Plain:

(I don't have a photograph of this, I found this on the web. These croissants are very small! Not at all like the ones we make .)

You need to have a rectangle measuring 14 x 7 inches.

Cut in [increments of 7 inches] .



Take you pastry wheel /pizza cutter/pastry knife and cut triangles (7 inches to tip) (3-4 inches at widest part). Scaled these should way about 3 1/2 oz.

With clean bench scraper, score 1/2 inch cut , centered at the widest part of the triangle[base]

With your fingers , gently tug the corners [at the base] and pull until the scored cut seperates.

With the triangle point toward you, reach & fold the base edge toward you and under. (this roll should be tight)

One hand should now hold the triangle point. With the other hand - place palm down, centered on roll just created, pull down with a "sweeping motion". Roll until 3 cascading layers have been created in your rolled dough.

Fold thin sides inward -- The center side with the triangles thinnest part will be kept inside . Lightly press ends together.


Chez Jean Cluadet Pattisserie Picture od frozen croissant & final product. Lovely!


After proofing, brush with eggwash.



Eggwash

Egg
milk (enouph to add lighter color)
pinch of salt

beat with wire whisk. keep on ice if out for long periods.


Pan, no more than 12 on a sheet with parchment.

Baked when you feel flakiness. Bottom is browned. Croissant is stable.