Croissant

Instructions

1. Prepare the danish-pastry dough the day before as described in the base recipe. Leave to proof overnight in the fridge.
2. Roll out the dough into a rectangle 3-4 mm thick with enough flour. For a classic French croissant, roll out the shorter side to 28 cm.
3. Now cut the dough into a neat rectangle.
4. For French croissants, mark 8cm intervals on the longer side of the dough. On the opposite side, mark these distances 4 cm apart. (The connection of these markings should result in triangles).
5. Now connect these markings with cutting lines to cut out triangles.
6. Cut into the centre of the triangle on the 8 cm long side to a depth of approx. 2 cm. Press the corners apart a little and roll up the croissant dough. Place on a baking tray with the point of the triangle facing downwards to proof.
7. Roll up all the croissants and leave to proof for approx. 2 hours.
8. Meanwhile, heat the oven to 190 degrees Celsius humid top/bottom heat with a baking tray on the lowest shelf.
9. When the piece proofing is complete, brush the croissant with a beaten egg and sprinkle with a few drops of water.
10. Place the croissants in the oven and pour hot water onto the preheated baking tray to create steam.
11. Bake for 20 minutes until golden brown. Do not release the steam as is usual with other recipes.