How to Bake - All-Butter Croissant
Step 1: Roll
You will be rolling up the croissants from the base (the wide end).
Make a small 2 cm cut in the middle of the base, towards the pointy end.
Give the pastry a good stretch to make it longer and wider at the base. It should now look a little bit like the Eiffel Tower. With the pastry pointing away from you, open the tail and use your fingers to roll the croissant and push until it is fully rolled.
Once fully rolled, make sure the croissant is set down so that the tip is underneath. This is so that it doesn’t unroll during baking.
Place the croissants with plenty of space between them on a grease-proof paper lined baking tray - they will be 3 or 4 times bigger than they are now :)
Step 2: Proof
Proofing is simply the point where we let the pastry rest and rise. It’s where the yeast gets active introducing the bready flavours and expanding to create the lightness.
Proof until the pastries double in size and have a bouncy texture, generally 3-4 hours. You can be quite flexible on this. We recommend, no less than 1 hour and no more than 10. If proofing for more than 2 hours, then cover with a wet tea towel so that they don’t form a skin.
Step 3: Bake
Lightly spray all of the croissants with the glaze, try to cover them completely.
Bake for 12-15 minutes at 200°c in a conventional oven or 185°c in a fan oven until golden brown.