The art of french pastry phần 294

SHAPING CROISSANTS Mark one of the long edges of the dough every 3½ inches and, using a large chef’s knife, cut 9 triangles, each 3½ inches wide by 7 inches long There will be a half triangle on each end, and you will make the tenth croissant by pressing together these 2 end pieces (SEE ILLUSTRATION) Place a triangle in front of you, the wide end facing you and the tip pointing away from you Make a ¾-inch incision in the middle of the wide end With your fingers, take up the 2 sides of the incision and fold out toward the sides of the triangle, to make 2 small dog-ear flaps (SEE ILLUSTRATION AND PHOTO) Place your fingers on the fold and start rolling forward, forcing the croissant to curl and roll up (SEE PHOTO) Place on a parchment paper–lined sheet pan Repeat with the other triangles, using 2 sheet pans and leaving 1 inch of space between each croissant Brush the croissants with egg wash CROISSANT CUTTING CHOCOLATE CROISSANT CUTTING SHAPING PAINS AU CHOCOLAT Cut the 20 ì 7inch rectangle in half lengthwise into two 10 ì 3ẵinch strips Cut each strip into five 4 ì 3ẵinch rectangles Lay a rectangle in front of you ... Place a triangle in front of you, the wide end facing you and the tip pointing away from you Make a ¾-inch incision in the middle of the wide end With your fingers, take up the 2 sides of the incision and fold out... incision and fold out toward the sides of the triangle, to make 2 small dog-ear flaps (SEE ILLUSTRATION AND PHOTO) Place your fingers on the fold and start rolling forward, forcing the croissant to curl and roll... Place on a parchment paper–lined sheet pan Repeat with the other triangles, using 2 sheet pans and leaving 1 inch of space between each croissant Brush the croissants with egg wash CROISSANT CUTTING