Croissant

Name: Croissant
Yield: 12 servings
Ingredients: 1 batch croissant dough; 2 Tbs all-purpose flour; 1 large egg; 1 Tbs whole milk

👥 12 servings

🗣️ English (detected)

category: Pastry & Doughs

counters: Bakery

aka: croissant, croissants, butter croissant, croissant au beurre, plain croissant, crescent roll

pairs-with: croissant-dough, almond-croissant

slack: narrow — the proof is judged by a wobble: under-proofed they push their butter out into the pan, over-proofed they collapse as they bake

step: brush and bake 400°F (205°C) 18 min

#pastry #laminated #breakfast #butter #oven

🥘 Ingredients

1

Roll croissant dough out on all-purpose flour to a sheet 8 inches deep and 24 inches long, a scant quarter-inch thick.
2

Cut @&( timer into twelve triangles with a 4-inch base, stretch each by its point, and roll it up from the base — three turns showing, point underneath.
3

Proof @&( timer on lined trays at room temperature for 2 hr , until they have nearly doubled and wobble as one piece when the tray is shaken.
4

Beat egg with whole milk until it is loose enough to brush without dragging.
5

Brush @&( timer with @&( timer and bake in a 400°F (205°C) oven for 18 min , until they are deep brown at the ridges and sound hollow.