Croissants by Crafty5 - Shaping the Classic Croissants

By RoketJSquerl

Ingredients

• Dough

Preparation

Step 1

Roll the dough into a 26½" x 17" (67.3 cm x 43.2 cm) rectangle. Cut in half lengthwise so you have two 8½" x 26½" (21.6 cm x 67.3 cm) rectangles. Straighten all the edges by trimming ¼" (.6 cm) off all the edges of the dough. Refrigerate or freeze your scraps.

Note: If shaping half the dough at a time, please adjust the measurements.

Your plain croissants will have a 4" (10.2 cm) base and an 8" (20.3 cm) height. No matter the size, the base is always half the height. Starting at the bottom left-hand edge, make a small notch 2" (5.1 cm) from the edge; the remaining notches along the bottom edge are 4" (10.2 cm) apart.

From the top right hand edge, cut a notch at 2" (5.1 cm) and then move to the left cutting notches at 4" (10.2 cm) apart. Line up the notches with the ruler and cut out the triangles. Cut a notch in the center of each base. Pull the edges of the base apart slightly – it should look like the “Eiffel Tower” – and roll up the croissant, pulling slightly on the top of the triangle as you roll. The four side pieces can be added to
the scrap dough, or shaped and proofed as mini croissants (but because they are smaller the baking time may be shorter).