Step 6. Roll and Fold (Layering):
- Roll the dough into a 20×10-inch rectangle. Fold it into thirds like a letter (this is the first turn). Wrap and refrigerate for 30 minutes.
- Repeat rolling into 20×10, folding into thirds, and chilling two more times (3 turns total) to create flaky layers.
Step 7. Shape Croissants:
- After the final chill, roll the dough into a large rectangle (~20×12 inches). Trim the edges and cut into triangles (base ~4 inches). Roll each triangle from the base up to form a classic croissant shape, tucking the point underneath. For assorted variations, you can fill in at this stage with:
- Chocolate: Place a small piece of chocolate (like a mini bar or thick ganache) near the wide base before rolling
- Almond: spread a thin layer of almond paste or frangipane on the triangle before rolling
Step 8. Final Proof:
- Arrange on parchment-lined baking sheets, cover lightly, and let rise at room temperature for about 1 hour, until puffy but not over-proofed.
Step 9. Bake:
- Preheat oven to 400°F (200 °C). Brush croissants gently with the beaten egg for a golden sheen. Bake for 15–20 minutes until deep golden brown and crisp.
Step 10. Cool and Enjoy:
- Transfer to a wire rack to cool slightly before serving. Best enjoyed warm!