Croissant

also called croissant · croissants · butter croissant · croissant au beurre · plain croissant · crescent roll

The table

1 batch(cold, one batch of croissant-dough)croissant doughroll to a 8x24-in sheetcut twelve triangles and roll each one upproof 2 hr, until they wobblebrush and bake 400°F (205°C) 18 min
2 Tbs(for dusting)all-purpose flour
1 largeeggbeat the egg wash
1 Tbs(15 mL)whole milk
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.5 things to get out.

Pans and tools

1roll to a 8x24-in sheet

4beat the egg wash

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 2 hr 18 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 3 hr.

  1. roll to a 8x24-in sheet

    not timedfrom the start

  2. beat the egg wash

    not timedfrom the start

  3. cut twelve triangles and roll each one up

    not timedfrom the start

  4. proof 2 hr, until they wobble

    2 hrwalk awayfrom the start

  5. brush and bake 400°F (205°C) 18 min

    18 minwalk away2 hr in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need oven

Goes with

See how it is written
>> title: Croissant
>> category: Pastry & Doughs
>> tags: pastry, laminated, breakfast, butter, oven
>> counters: Bakery
>> aka: croissant, croissants, butter croissant, croissant au beurre, plain croissant, crescent roll
>> pairs-with: croissant-dough, almond-croissant
>> servings: 12
>> time: 3 hr
>> step.1: roll to a 8x24-in sheet
>> step.2: cut twelve triangles and roll each one up
>> step.3: proof 2 hr, until they wobble
>> step.4: beat the egg wash
>> step.5: brush and bake 400°F (205°C) 18 min

Roll @croissant dough{1%batch}(cold, one batch of croissant-dough) out on @all-purpose flour{2%Tbs}(for dusting) to a sheet 8 inches deep and 24 inches long, a scant quarter-inch thick.

Cut @&(~1)dough sheet{} into twelve long triangles with a 4-inch base, stretch each one out by its point, and roll it up from the base — three turns showing, point tucked underneath.

Proof @&(~1)shaped croissants{} on lined trays at room temperature for ~proof{2%hr}, until they have nearly doubled and wobble as one piece when the tray is shaken. Proof them warmer than this and the butter runs out onto the tray instead of steaming inside the layers.

Beat @egg{1%large} with @whole milk{1%Tbs}(15 mL) until it is loose enough to brush without dragging.

Brush @&(~2)proofed croissants{} with @&(~1)egg wash{} and bake in a 400°F (205°C) #oven{} for ~bake{18%min}, until they are deep brown at the ridges and sound hollow. Pale croissants are underbaked ones; the colour is the crust.