Step 8: Preparing for Rolling Out the Dough

After you decided to use the dough (either right away or after some proofing/waiting time), take out the dough. You might want to line two large baking sheets with parchment paper and get a ruler handy as well. Cut the dough in half and put one half aside. Look at all those layers!
tghanks it is most intersting receip
Works, but a lot of time invested in allowing dough to proof as much as possible. Took me 10 hours, placed it on a dripping tray in oven because the butter was far too much. Next test is less butter
<p>Hi,</p><p>I made these and after I formed them into croissants and before proofing I froze them. when i want some in the morning i take some out the freezer and place them on a cookie sheet and proof them in room temp over night.</p>
<p>How long does the whole process take?</p>
<p>Your croissants really look GREAT! I have a slightly different recipe that I tried out. If I may show them</p><p>http://www.kolaylezzet.com/623</p>
<p>sorry I could not post my comment without a pic and I did not take of the first batch. Random photo really sorry. Will post on next round</p>
<p>Hi, I made the croissants to the letter and they came out very tasty but very small. I couldn't quite get the dough rolled out to the exact length and width, it was just too thin. The butter was coming through because the dough was too thin. I managed to measure the 5inch bases but I was lacking in width. Not sure how to remedy this but that was take 1. I am going to keep trying till I get it right. Easiest recipe I have found so far so thanks for that. </p>
I tried but I put 396 grams in it's the same as 14 oz but it looks like it's way to much
<p>they look great!</p>
Jen; I made these today! Fabulous, I froze some of them for something special later. I ate the ugly ones, but that was only two out of 30. Thank you and you have a fan in me.
These look amazing. I wonder if I can use salted butter instead and leave the salt in the recipe?
<p>Your croissants really look amazing! I have a slightly different recipe that I tried out. If I may show them @ </p><p>http://www.ibaketoday.com/2014/08/homemade-french-croissants.html</p>
<p>Do you think these will be ok if I cook them up, freeze them for a couple days, then put them in the oven again? Will they turn out ok? I can't wait to make them!!</p>
<p>Spent over 24 hours in this process. Cured overnight. Not a bad result for the first attempt. We enjoyed them very much. Thanks for the detailed instructions!</p>
Also, how do you put a pan in the oven vertically or horizontally?
<p>I don't believe this matters, so it's up to you!</p>
They look a little dark on the bottom, is there any way to avoid this?
<p>I would say change up the pans you use to bake the croissants!</p>
<p>After Proofing, do you know if it would be wise to freeze them for a later date? Say make then aghead of time for a party you maybe having in a few weeks?</p>
<p>If I were to freeze this recipe, I would definitely do it before cutting the laminated dough. Good idea!</p>
<p>For those of you who are wondering, the whole process of baking and preparing the croissants averages about 19 hours and 36 minutes. </p>
Sorry, one more comment, it calls for milk, but other than in the egg wash, where is it used?
Hi ill be using insant yeast.. What should i do? Thnks
Hmmm...I would suggest for the best results to purchase active dry yeast, but I will keep an eye out for an alternative solution.
finally i made 'em....but instead of eggwash i used thick cream &amp; instead of butter- Ghee....my personal advice....dont use ghee.....but everyone who ate those said wow....so....thumbsup to u :) :) n here are the pics
Wow! The croissants turned out great!
up to the last proof cant wait to see them &amp; eat them!!!
Awesome! How did it turn out?
This was my first Instructable to try and tho it was a bit of work (a day &amp; a night, phew!) it was fairly easy and the results were a deliciously HUGE hit with the lucky few I shared with :) Thanks for posting and I will definitely refer to this instructable again :D Epically yummy.
So glad you tried it out! Wasn't it so rewarding in the end? Thank you so much for the nice comment!
super deliciously rewarding! :D it's about time I do it again and this time with some awesome preserves or something. soooooo good!
uhmm sounds mmmmm :-) have you tried to make quiche with the dough, should also turn out great. nice instructables i'll definitely give it a try soon.
Awesome! Tell me how it goes!
Hi Jen, i haven't gotten around to making the quiche yet, soon as i wil i'll let you know.
Great! I actually never tried that, so I'm curious :)
Trying a mix of this and another recipe for Croisants (was going to be breakfast in bed for Mrs ini but it's gone 2PM and they still aren't done!
Nice! Let me know how they come out. Hope she enjoys them.
Nice pictures and good explanations.<br><br>I have made croissants a couple of times with very good success.<br>I interviewed a couple of pro bakers regarding the process and was able to enhance my results.<br>The most important points is: the consistency of the &quot;stretching butter&quot; and the dough should be the same. This is reached by refrigerating the whole dough after turns, but kneading some flour into the stretching butter also helps tremendously.<br>I also have learned a better way to wrap the butter into the dough.<br>And i do double turns/folds in addition to the single turns described here.<br>As another commenter also pointed out, you have to work as square (geometrically precise), as possible.<br>Only this way and with the right number of turns you get the desired &quot;flakyness&quot;. (i miss it a little bit in your last picture)<br><br>The process is hard to describe in words only. I think i will do another instructable on this topic.<br>I was also thinking about making sourdough croissants. I have a very mild french culture here.<br><br>It takes some time until you finish this dough, but most of it is waiting time anyway. So the dough can be made after work, while you read or watch tv or browse the net.<br>It can easily be finished by the time you go to bed. Then on sunday morning, you form and bake the beauties. Invite some friends for brunch and you will be the hero... making them with store bought dough is for sissies.
Thank you for your input! I'm definitely open to trying out different ways to make the same product.
If you are interested in the way, i've learned, look here:<br><br>https://www.instructables.com/id/Hardcore-Croissants-made-easy<br><br>keep on baking...
hi, your whole recipe is excellent.just one hitch.we dont eat eggs or non veg.so is there any substitute available for the final touch.i would love to try this recipe but just without eggs<br>thanks
I use milk to brush, it work 100%, give it a try!
You can actually just leave the egg wash out of the recipe. Spritzing some water would make the outside a bit harder. Some melted butter would work well, too.
After many hours of work, I finally completed this recipe. I ran into trouble when it got to the butter though; it spilled out and made a mess of everything but in the end, it was just too sticky to easily work with. I finally got the triangles cut and the dough rolled, I stuck it in the oven, and they turned out better then I thought! I am impressed at how much they are like store-bought crescent rolls. Nice job!
Well done! Croissants aren't easy, especially on the first try.<br><br>If you try this again, I would recommend not cutting the dough in half before it's rolled out. Any time the butter peaks out during rolling should be repaired immediately. Otherwise, the &quot;leaves&quot; or layers wont form properly near the tear. You're relying on the moisture in the butter (yes, butter actually is ~10% liquid!) turning to steam to puff up the spaces between the flour &quot;leaves&quot; while it's baking. If the leaves are torn accidentally (or cut) before you finish rolling out the dough, you'll smash some of the layers together near the tear, get butter on your rolling pin, and risk getting tears in other places as a result. <br><br>Secondly, I would recommend &quot;squaring up&quot; the corners of the dough each time a fold is made. The goal is to get the same number of layers at all places - even the corners! If not, there will be a patchwork of hi-rise/many-layered and low-rise/fewer-layered areas, resulting in lop-sided looking croissants. You may need to play around a bit with the rolling technique using your pin (try it sometime when you're making something more forgiving for practice). Rolling in an X pattern (to the corners, rather than the edges) and then beginning at the middle of each edge and rolling toward a corner may help. When you fold, make sure it's squared up - gently tug at the corner until it's lined up, and use the rolling pin as a square to help pat in slight bulges. <br><br>So cool to see people taking on a traditionally-challenging recipe and enjoying it!<br><br>Don't give up - croissants are delicious, and impressive when home-made well. :)
Wow great job! And wasn't it worth it in the end? The butter problem could be that the butter was too soft. Stick it into the fridge for a little while until it firms up before you roll it. <br><br>I'm honored that you took the time to make my recipe! And posted pictures! Thank you soo much!
My first try at making Croissants, as per your instruction.
They look delicious, just like ones I had in Canada.
Great! Try out the recipe sometime. :)

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Bio: I'm just your ordinary next door neighbor who just so happens to spend free time at the golf course, in her kitchen, traveling around ... More »
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