10/16/2026
4. Enclose the butter: Roll the dough into a rectangle. Place the butter in the center and fold the dough over it, sealing the edges.
5. First fold: Roll gently into a long rectangle and fold into thirds, like a letter. Refrigerate for 30–45 minutes.
6. Second fold: Rotate the dough 90 degrees, roll out again and fold into thirds. Chill for another 30–45 minutes.
7. Third fold: Repeat the rolling and folding process once more. Refrigerate for at least 1–2 hours, preferably overnight.
8. Roll and cut: Roll the dough to approximately 3–4 mm thickness. Cut long triangles, each about 8–10 cm wide at the base.
9. Shape: Make a small slit at the base of each triangle, gently stretch, then roll toward the tip. Place seam-side down on baking trays.
10. Proof: Allow to rise at approximately 24–27°C for 2–3 hours, until visibly expanded, light and jiggly. Avoid letting the butter melt.
11. Bake: Brush gently with egg wash. Bake at 190–200°C for approximately 18–22 minutes, until deeply golden and crisp.
Chef’s Tips
• Keep both dough and butter cold during lamination.
• If butter begins to soften or leak, refrigerate the dough before continuing.
• Use bread flour with good gluten strength for a structured, layered crumb.
• Do not rush proofing; underproofed croissants can have dense interiors.
• Cool on a wire rack to preserve crispness.
