| Roll out the finished piece of cold croissant dough
to a size of 12" X 18". Using a French knife
cut down the center into two strips (long ways). Stack one strip on
top of the other and align them. |
| Starting at one end - cut the two strips at an angle
- discard the scrap. Try to minimize the scrap. Cut the triangles
about 4 inches wide - they should weigh 2½ - 3 ounces. Each
strip should produce six triangles. |
| Stack the triangles back onto the tray, cover tight
and chill for an hour. |
| The triangles should be longer than they are wide.
Stretch the triangle in your hands to lengthen it more. Set it down
onto the table in front of you and have the small tip pointed towards
yourself. Fold over a small amount of the far edge and begin rolling
the croissant towards you. Grab the tip and stretch it as you roll
to keep the croissant tight. |
| Stack the rolled croissants back onto the work tray
and chill. |
| Stretch the croissant to lengthen it slightly, before
twisting the tips down onto each other. Press them together firmly
as you place the croissant onto the baking pan. Be sure the tip of
the rolled croissant that comes around must be in the right direction
and tucked under the body of the croissant. |
| Arrange on baking paper. Brush top and sides liberally
with egg wash. Proof until they double in size. Bake @ 400°(F) until
golden brown (12-15 minutes.) |
| Can be frozen before proofing. Cover well. |
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