Spring 2022

folded dough a quarter turn and roll into a
rectangle again. Fold in thirds as before.
Cover in plastic wrap and chill for at least
2 hours, or, for best results, overnight.
10. When ready to proceed, remove the
remaining butter from the refrigerator and
leave it at room temperature for about
30 minutes. Beat with a rolling pin until
malleable, as described in step 7, and
repeat the rolling and folding instructions
(steps 8–9) with the chilled dough and
butter. After giving the dough a quarter
turn, in the same direction as before, roll
it into a rectangle measuring about 8 × 10
in. (20 × 25 cm). Cover with plastic wrap
and chill for 1 hour.
11. To form the croissants, roll the dough into
a rectangle measuring 6 × 17½ in. (15 ×
45 cm), with a thickness of about 1⁄8 in.
(3 mm). Cut into 12–15 triangles with a
narrower, 2–3-in. (6–7.5-cm) base.
12. Roll up each triangle from the base
to the tip. Place on the baking sheet,
leaving space between each one. The
croissants can now be frozen, if desired
(see Chef’s Notes).
13. Brush the croissants with beaten egg to
prevent them drying out while rising. Let
rise for about 2 hours in a warm place
(about 82°F/28°C), until doubled in
volume. Toward the end of the rising
time, preheat the oven to 400°F
(200°C/Gas Mark 6).
14. Brush the croissants with the
remaining beaten egg; brush lightly
so as not to deflate them. Bake for
15 minutes until deep golden brown.
If necessary, rotate the baking sheet
toward the end of the baking time
so they brown evenly. Cool on a
wire rack.
Chef’s Notes
• Croissants are traditionally made using
fresh yeast, as it gives the best results. If
fresh yeast is unavailable, you can substitute
2¼ tsp (7 g) active dry yeast or 1½ tsp (5 g)
instant yeast. Instant yeast must be mixed
directly into the flour before any liquid is
added, rather than dissolved in the water,
which can be omitted.
• If freezing, place the unbaked croissants
on the baking sheet in the freezer until
solid, then place them in a freezer bag,
seal, and return to the freezer. Let them
thaw overnight in the refrigerator, on a
baking sheet lined with parchment paper,
then proceed with steps 13 and 14.
Extracted from French
Pastries and Desserts
by Lenôtre: 200 Classic
Recipes Revised and Updated
(Flammarion, 2021).
The Good Life France | 107