Classic French Croissants
Croissant dough is the second laminated dough I am working on now.
The first was puff pastry dough which I made mille feuille with.
Next I will be trying out danish dough.
These three types of laminated dough are slightly different from each other; croissants and danish dough are yeasted while puff dough is not.
Nevertheless, the technique to incorporate the butter into the dough is quite similar for all three recipes.
I used the classic French Croissant Recipe from Jeffrey Hamelman.
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| Must work fast with the dough to avoid butter melting and spoiling the layers. |
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| Perfect rolling should get 3 rolls, and 7 little steps, and the tip underneath. |
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| More croissants out from oven. |
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| Remaining dough can be cut into rectangular shapes and rolled into petits pains au chocolat |
A closer look at the croissant......
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| Front view |
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| Side view |
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| Cross sectioned views |
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