SECOND FOLD: (forms 7 dough layers and 6 butter layers)
13. ROLL the newly formed rectangle into a larger rectangle, approximately 16 x 20 inches. Lightly dust as necessary during the rolling process. Repeat the folding by thirds process, left side over the middle, right-side on top of the left and middle. TURN the dough a quarter turn (90 degrees) clockwise so that the open edge and the longer length of the dough extends left to right. CHILL the dough in the freezer for about 15-20 minutes or until well-chilled once more.
THIRD FOLD: (forms 19 dough layers and 18 butter layers)
14. REMOVE the dough from the freezer and allow to acclimate for 5-7 minutes. ROLL the dough again into a rectangle 16 x 20 inches. FOLD as before, left over middle, right over middle. TURN the dough a clockwise quarter turn as before.
FOURTH FOLD: (forms 55 dough layers and 54 butter layers)
15. ROLL once again into a rectangle, 16 x 20 inches. FOLD as before, left over middle, right over middle. Wrap the dough well and chill for 1-2 hours or overnight. |
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16. REMOVE the well-chilled dough from the refrigerator and ROLL out into a rectangle, 16 x 20 inches. Cut the rectangle in quarters. Working with one quarter of the dough at a time, roll each quarter into a long rectangle, 5 x 15 inches. (Chill the other pieces while working each dough quarter.)
17. CUT each rectangle into 3 squares, 5 x 5 inches, then diagonally for 6 triangles.
18. LENGTHEN each triangle by rolling it until it is about 8 inches in length and in the process, stretch the triangle so that the two long sides become even in length. Notch the short, base end of the triangle with a small 1/2-inch cut; this will help the rolled dough bend into a crescent shape.
19. ROLL the triangle, beginning at the wide end. Place the rolled dough on a baking sheet lined with a baking mat or parchment paper with the point of the dough just on the underneath side of the rolled dough. Leave a generous amount of space between croissants; they will expand during rising and baking. |
Curve the ends of the dough to form the crescent shape. Lightly pinch the two small tips together. (This will help form the crescent shape, they will most likely not stay together during baking – it's a temporary tactic!) Repeat with the remaining dough using additional baking sheets. (The formed croissants may be frozen at this point and the final rise and baking accomplished later).
20. COVER the formed croissants carefully with plastic wrap and allow the dough to rise until nearly tripled in size, about 1-1/2 – 2 hours. (May be frozen after rising this final time and baked directly from the freezer at a later time.)
21. APPLY an egg wash, (1 egg beaten with 1 tablespoon water), gently to the surfaces of the croissants just prior to baking. This will lend a nicely glazed surface to the baked croissants.
22. BAKE in a preheated 400°F oven for 15 - 17 minutes or until nicely browned. Cool on a baking rack. Serve while still warm. |