Rolling a Croissant – The Best Tips

Rolling croissants – the best tips

To roll perfect croissants, you first need the right dough. The French pastry is made from a Danish pastry. It is similar to puff pastry but made with yeast. If you have such dough, nothing stands in the way of rolling. You should note the following:

• For a croissant you need a sheet of dough that is almost ten centimeters wide and 15 to 20 centimeters high, tapering to a point at the top.
• Make a vertical cut in the dough on the straight side about one to two centimeters before rolling and pull the dough apart here so that the shape is reminiscent of the Eiffel Tower.
• Before rolling, remove any flour from the dough sheet with a pastry brush so that the dough sticks together nicely.
• Now roll up the croissants from the wide side to the top. Pull the dough apart a little at the beginning so that the croissant is wider and slightly curved.
• Place the croissants on the baking sheet lined with parchment paper so that the point is at the bottom. This is how the croissant is held together during baking.
• Let the rolled croissants rest for half an hour before baking, then brush them with a mixture of egg yolk and milk to brown and crisp them nicely.