The full process of making croissants like a pro with the method and recipe
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don’t fear the hot hands!😤 shaping timeeeee!! aka the best part of the croissant making process. full details written below, let me know your questions! THE PROCESS: - Roll your laminated dough out to an 11x24 in rectangle and trim the sides. - Make a notch every 3.5in at the bottom. - Make one notch 1.75in (half of 3.5!) at the top. From there mark every 3.5in. - Line up the top notch to the bottom and cut, it should form a diagonal line. Continue cutting down the sheet. (There may be scrap, m
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TikTokbetterbakesbygrace
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Laminate croissant dough in just 5 minutes| easy steps
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YouTubeLeonel Maxlhaieie
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From start to finish, let me show you my workflow when it comes to hand-rolled croissants lamination. 👨🏼‍🍳 This is demonstration I ensured my dough and butter temperature is in the ideal range for lock-in, in this case I’m using French Lock-in. That way the butter wont crack and break while I flatten the dough. I also ensure the room temperature is cold enough for the dough to stay firm and workable and to prevent the butter from melting from the temperature of my hands. If you guys can see t
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