#Lame definition anglais plus#

If the dough starts to resist too much or shrink back during this process you can fold it in thirds and give it a rest in the fridge for 10 to 20 minutes before continuing. Now very gently roll the dough into a long and narrow strip of 20 cm x 110 cm. It is very important the butter stays solid. However if, due to initial inexperience for example, it should take you longer, you can fold your dough letter style, cover it and refrigerate it for 20 minutes and continue the rolling process after this rest. After the third turn you leave the dough in the fridge overnight until day 3, the actual croissant making day!Įach laminating step should not take more than a few minutes. After the second turn, again give it a 30 minute rest in the fridge. The open ‘end’ of the dough should be towards you every time when rolling out the dough (you can see this in our croissant making video at around 3:40 minutes). After each fold you should turn the dough 90 degrees before rolling again. Repeat the rolling and folding two more times (ending up with 27 layers of butter in total), each time rolling until the dough is about 20 cm x 60 cm. Aim at lengthening the dough instead of making it wider and try to keep all edges as straight as possible.įold the dough letter style, cover with clingfilm and refrigerate for 30 minutes (fold one third of the dough on top of itself and then fold the other side over it). You can use these techniques during all the rolling steps of this recipe.

You can also rotate your dough 180 degrees to keep it more even, because you tend to use more pressure when rolling away from you than towards yourself. This technique helps you to keep the dough at an even thickness. Start rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side.

With a lightly floured rolling pin start rolling out, on a lightly flour dusted surface, the dough to a rectangle of 20 x 60 cm. Now the dough with the sealed in butter needs to be rolled out. With the palm of your hand lightly press the edges to seal the seams. The edges of the dough flaps should slightly overlap to fully enclose the butter. Fold a flap of dough over the butter, so the point of the dough reaches the center of the butter. Place the dough square so one of the sides of the square is facing you and place the butter slab on it with a 45 degree angle to the dough so a point of the butter square is facing you. Try to get the square as perfect as possible and with an even thickness. With a rolling pin roll out the dough disc into a 26 cm x 26 cm square. So away with screaming children, hyperactive animals and all other things distracting! Put on some appropriate croissant making music and lets get to it… You have to work precise and be focused to get good results. But as you can see we persevered and got better…But we have to admit it is and always will be a tricky process.

If at first you don’t succeed, maybe you can take comfort from the fact that our first efforts were not very ‘croissant worthy’.

#Lame definition anglais plus#

This recipe will yield about 15 good croissants plus some leftover bits which you can use to make a few, slightly odd shaped ones, or other inventive croissant-like creations. For answers to your croissant questions you can check out the Frequently Asked Croissant Questions section. You can also check out our croissant making log where we keep track of our own croissant baking adventures. Hopefully enough to justify sharing it all with you and inspiring you to give croissant baking a shot yourself.īefore you start we can recommend watching our croissant making video to get a general feel for the recipe. We started out largely following the instructions for his recipe, changed everything to our beloved metric system and found out some worthwhile croissant knowledge of our own along the way. The recipe is an adaptation from the recipe for Classic Croissants by Jeffrey Hamelman. With this recipe we want to give you the exact directions on how we go about making classic French croissants.