2. Prepare the Butter Block:
- Shape the butter: While the dough is rising, prepare the butter block. Place the cold butter between two sheets of parchment paper or plastic wrap. Using a rolling pin, pound and roll the butter into a square or rectangle about 7×7 inches (18×18 cm). It should be firm but pliable, not too soft or too hard.
- Chill: Once the butter is shaped, place it in the refrigerator to chill while the dough is rising.
3. Laminate the Dough:
- Roll out the dough: Once the dough has risen, punch it down to release air. On a lightly floured surface, roll the dough into a large rectangle (about 10×20 inches or 25×50 cm).
- Add the butter: Place the chilled butter block in the center of the dough. Fold the edges of the dough over the butter to completely enclose it, like an envelope.
- First fold: Roll the dough out again into a long rectangle (about 10×24 inches or 25×60 cm). Fold the dough into thirds, like a letter. This is your first “turn.” Wrap the dough in plastic wrap and chill it in the fridge for 30 minutes to relax.
- Second and third folds: After 30 minutes, repeat the rolling and folding process two more times. Roll the dough into a rectangle, fold it into thirds, wrap it, and chill for 30 minutes between each fold. This will create the layered effect in your croissants.
4. Shape the Croissants:
- Final roll: After the third fold, roll the dough out into a long rectangle (about 10×24 inches or 25×60 cm). Use a sharp knife or pizza cutter to cut the dough into long triangles (about 5 inches wide at the base).
- Shape the croissants: Starting from the base of each triangle, gently roll the dough towards the tip to form a croissant shape. Curve the ends slightly to form a crescent shape.
- Continued on next page:
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