Croissant dough is similar to puff pastry, but the fold-in process is simpler {3 single folds}. We made ours last week and froze it, then rolled out the thawed-out dough in today's class. It was then cut into triangle shapes and filled with either chocolate or almond paste. Then, the widest end of the triangle is rolled towards you {à la Pillsbury croissants in the can} and the "tails" of the croissant are pinched together {they separate in the oven but this ensures the croissant keeps its crescent shape}. Baking time is 375 degrees for 20 minutes. Drizzled with melted chocolate, gone in a day.
2 comments:
Those look so delicious!
thanks! :)
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