Making Croissants: Layering the Butter

The yeast in the dough has spent the day working away, and turned the cling film parcel into a balloon.

The next step is layering the dough and butter. This is how all those wonderfully flaky layers are created in the finished croissants.

We divided our dough into four portions to make it easier to work with. Using a lot of flour, we rolled it out into a large rectangle, then layered the butter sheets on top, and folded it up like a letter. Another round of rolling and folding, and it’s wrapped up in cling film again, and put in the fridge overnight.

We have four parcels in the fridge ready to be turned into croissants tomorrow morning.

The Rest of the Series

This post is part of a series about making croissants. You can find the other posts below:

• Rolling Butter;
• Preparing the Dough;
• Layering the Butter;
• Shaping and Baking;
• The Finished Product.