Making Croissants: Shaping and Baking

Our first batch of croissants have just gone into the oven.

The warm weather delayed us. The morning sun streaming through the window made it too hot to handle the dough. It was melting in our hands thanks to the high butter content. This afternoon, we have had more luck.

We rolled out the parcels dough, shaped it into croissants and pain aux chocolat, and left it for the final rise. Croissants start out as long triangles of dough, which are rolled up and tucked into their crescent shape. Pain aux chocolat are simple rectangles with a piece of dark chocolate rolled in the middle.

The warm weather has at least been helpful with the rising; by the time we finished shaping our last batch of dough, the first croissants we made were nicely risen. We gave them a final coating of egg wash before going in the oven.

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.