Traditional Croissants

Crisp, flaky exterior layers that shatter and a light interior characterize these buttery pastries. This "recipe” actually just provides the instructions for shaping and baking the pastry made from this dough.

I had refrigerated the dough overnight after the 3rd turn so completed the rolling and chilling of it the following morning before proceeding with shaping the croissants. Though the dough making process benefitted from my cool kitchen, the proofing of the pastries didn’t…..even though I moved them to a warmer room, they were only ready for baking after 3 hours.

This was my first attempt at making croissants so was quite pleased with the results but attribute this success to the detailed instructions and photographs in the book.