How to Shape Croissants

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine can be lower in saturated fat, while shortening is often cheaper.

Let the dough rest for about five minutes to stop contraction.

Prepare to cut croissants and pain au chocolat from the dough.

Cut off the rounded edge of the dough to ensure even puffing in the oven.

Use the bench as a straight line to measure and cut the dough.

Cut the croissant dough into 30 centimeters long pieces.

Hand-cut the croissants for better edges.

Cut the top part of the dough into 14 centimeters by 8 centimeters for pain au chocolat.

Place chocolate evenly spaced inside the dough, allowing for expansion.

Prove the croissants at a temperature between 28 and 32 degrees Celsius with 70 to 75 percent relative humidity.

Mark 10 centimeters wide along the bottom of the dough and 5 centimeters in from the top.

Cut triangles from the dough measuring 30 centimeters by 10 centimeters.

Make a small cut at the base of each triangle, about 2 centimeters, to help stretch when rolling.

Roll the croissant from the base up, stretching it to resemble the Eiffel Tower.

Squash the tip of the croissant to ensure it ends at the bottom of the product.

Let the croissants prove for 2.5 to 3 hours at no higher than 32 degrees.

Cooking Techniques

Equipment Needed

Dietary

Allergens