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 min3 of 5 steps give no time
Needs you
none given
If you get it wrong
Narrow — the proof is judged by a wobble: under-proofed they push their butter out into the pan, over-proofed they collapse as they bake

  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

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
>> slack: narrow — the proof is judged by a wobble: under-proofed they push their butter out into the pan, over-proofed they collapse as they bake

>> step: roll to a 8x24-in sheet
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.

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

>> step: proof 2 hr, until they wobble
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.

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

>> step: brush and bake 400°F (205°C) 18 min
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.